Ethiopian · PANTRYHOP RECIPE
Kolo
20 minutes · 6 servings · vegan
Kolo is a very familiar Ethiopian roasted grain-and-nut snack, often sold street-side.
Ingredients
Check you have the quantities below.
- 1 cup barley, hulled
- 1 cup peanuts
- 1 cup chickpeas, cooked and drained
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon berbere or paprika
Let’s make it
- Spread the barley on a dry baking sheet and toast at 190 C/375 F for 10 minutes.
- Add peanuts and chickpeas with oil, salt, and berbere or paprika. Toss well.
- Return to the oven for 5 minutes until fragrant.
- Cool before serving as a snack mix.
Use paprika instead of berbere for a milder snack mix.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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