Snack · 40 min · ethiopian

Kolo

Ethiopian flavors, weeknight effort. Barley meets chickpeas in a 40-minute snack worth keeping in rotation. At 233 calories and 8g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Barley
• 1 cup Chickpeas
• 1/2 cup Peanuts
• 1/4 cup Sunflower seeds
• 1 tbsp Berbere
• 1 tsp Salt
• 1 tbsp Vegetable oil

Steps

1. Soak the barley and chickpeas separately overnight; drain and pat very dry. Moisture is the enemy of crunch.
2. Toss everything with the oil, berbere, and salt. Spread in a single layer on baking sheets.
3. Roast at 350°F for 30 to 35 minutes, stirring twice, until the barley is golden and the chickpeas rattle when shaken.
4. Cool completely on the pans — kolo crisps as it cools. It will feel slightly soft straight from the oven.
5. Store airtight for weeks. The traditional companion to long coffee ceremonies and longer conversations.

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