Snack · 40 min · ethiopian

Kolo

Ethiopian flavors, weeknight effort. Barley meets chickpeas in a 40-minute snack worth keeping in rotation.

✓ 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.

Build my plan — free

← All recipes