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Preparation time
15 minutes
Total time:
40 minutes
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Ingredients
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60 ml (1/4 cup) canola oil
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1 medium white onion, peeled and diced
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3 cloves garlic, coarsely chopped
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30 ml (2 tbsp) Van Houtte® Colombian Dark ground coffee
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15 ml (1 tbsp.) ground cumin
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5 ml (1 tsp.) ground cinnamon
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15 ml (1 tbsp.) ground coriander seeds
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5 ml (1 tsp.) ground clove
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15 ml (1 tbsp.) ground paprika
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30 ml (2 tbsp.) molasses
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45 ml (3 tbsp.) brown sugar
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341 ml (1 bottle) dark beer
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750 ml (3 cups) drained canned chickpeas
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125 ml (1/2 cup) fresh cilantro, coarsely chopped
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Directions
- 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.
This recipe is courtesy of Van houtte.
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