Chickpea Coffee

The perfect beverage for those wanting to cut caffeine out of their diet, but like the taste of coffee. The flavor is achieved by using chickpeas, browned in a skillet and ground into a fine powder. For the best flavor, this recipe uses plant-based milks and a natural sweetener.

Ingredients:

• 1 cup dry chickpeas
• 2 cups almond milk
• 2 tablespoons coconut milk or to taste
• 2 teaspoons maple syrup or to taste

Directions:

1. Soak the chickpeas overnight. Drain well and pat between two clean cloths or paper towels.
2. Place the chickpeas in a large skillet and cook on high heat, stirring frequently for 30 minutes or until browned. Remove from pan and let cool.
3. To make the grinds, use a spice grinder of coffee grinder to grind into a powder. Because the chickpeas are hard, know that they grind better in small batches. Place the powder in an airtight container and store refrigerated until ready for use, for up to three weeks.
4. To make the chickpea coffee, place two tablespoons of the chickpeas grinds into a pot. Add the remaining ingredients. Cook on medium high heat, stirring frequently for 2 minutes or until hot. Pour through a fine mesh strainer, equally divided between two coffee mugs. Serve immediately and enjoy. Repeat this step when you want to make make more chickpea coffee.

Variations:

1. For darker grinds, after grinding into a powder return to skillet and cook on medium-high heat stirring constantly for 1 minute or until slightly darker. Remove from pan and let cool.
2. For cold coffee, follow the above directions, let slightly cool, then refrigerate for 20 minutes or until cold. Serve with or without ice.
3. If you prefer, replace the almond milk with filtered water.
4. Replace the maple syrup with another vegan and gluten-free sweetener. You might try agave nectar or coconut sugar. See our Choosing a Sweetener article for these and other options.

Yield:
Makes 1 cup chickpea grinds for 8 cups chickpea coffee.