In a pan or heavy-bottomed pot, heat canola oil over medium heat. Add diced onions and cook for 4-5 minutes stirring, until the onions are tender and soft. Add chopped garlic and cook over low heat for about 1 minute.
Add ground coffee, cumin, coriander, cinnamon, paprika and clove. Stir about a minute until very fragrant, but don’t let it burn.
Add molasses, brown sugar and beer. Bring to a simmer.
Add drained chickpeas and simmer for 20 minutes on low heat.
Cool or serve at once, adding chopped cilantro at the last minute before serving.
- ¼ cup canola oil
- 1 medium white onion, peeled and diced
- 3 cloves garlic, coarsely chopped
- 2 tbsp Van Houtte® Colombian Dark ground coffee
- 1 tbsp. ground cumin
- 1 tsp. ground cinnamon
- 1 tbsp. ground coriander seeds
- 1 tsp. ground clove
- 1 tbsp. ground paprika
- 2 tbsp. molasses
- 3 tbsp. brown sugar
- 1 bottle (341 ml) dark beer
- 3 cups drained canned chickpeas
- ½ cup fresh cilantro, coarsely chopped
Chef Michael Allemeier
With more than three decades’ worth of experience working in top Canadian kitchens, Allemeier has served in such lofty roles as Executive Chef at Vancouver’s Bishops Restaurant, at Calgary’s Teatro Restaurant, and at Mission Hill Family Estate Winery in the Okanagan Valley. The third Canadian to receive the title of Master Chef, Allemeier currently teaches over 500 burgeoning young chefs at the Southern Alberta Institute of Technology.