Kolo (Ethiopian Toasted Barley and Chickpea Snack)

Preheat a heavy-bottomed cast iron skillet over medium-high heat.

Add the dry chickpeas to the pan and toast, shaking frequently, for 5-7 minutes until they are golden brown, nutty in aroma, and slightly cracked. Remove and set aside.

Add the barley to the same pan and toast for 3-4 minutes, stirring constantly until the grains pop slightly and turn a deep toasted brown color.

Combine the toasted chickpeas, barley, and chopped almonds in a bowl.

While still warm, drizzle the honey over the mixture and toss quickly so the grains are lightly glazed. Sprinkle with a pinch of sea salt.

Serve immediately as a crunchy, earthy snack, perfect alongside a cup of freshly brewed coffee.