Snack · Ethiopian · 5 min
Kolo (Ethiopian Toasted Barley and Chickpea Snack)
- Calories
- 284
- Protein
- 11g
- Carbs
- 41g
- Fat
- 6g
Ingredients
- 38.1 g dry chickpeas
- 14.4 g hulled barley
- 7.6 g raw almonds
- 0.9 tsp honey
- 1 pinch fine sea salt
Method
- 01Preheat a heavy-bottomed cast iron skillet over medium-high heat without oil.
- 02Add 38.1 g of dry chickpeas to the pan and dry toast, shaking frequently, for 5-7 minutes until they are golden brown, nutty in aroma, and slightly cracked. Remove and set aside in a heatproof bowl.
- 03Add 14.4 g of hulled barley to the same pan and toast dry for 3-4 minutes, stirring constantly until the grains pop slightly and turn a deep toasted brown color.
- 04Combine the toasted chickpeas, toasted barley, and 7.6 g of chopped almonds in the bowl.
- 05While the grains and nuts are still warm, drizzle 0.9 tsp of honey over the mixture and toss quickly so the grains are lightly glazed.
- 06Sprinkle with 1 pinch of fine sea salt and mix well to distribute.
- 07Serve warm as a crunchy, earthy Ethiopian snack.
Cook it with the whole plan around it
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