Toasted barley with chickpeas, peanuts and seeds, the crunchy snack passed round with the second and third rounds of an Ethiopian coffee ceremony.
Untested: not yet made in this kitchen. It is here for The Ethiopian Coffee Ceremony page.
Ingredients
- 200 g barley
- 100 g red chickpeas
- 100 g white chickpeas
- 25 g sunflower seeds (Ethiopian if you can find them)
- 50 g sesame seeds
- 30 g peanuts
- 1 tablespoon berbere, optional
- 2 tablespoons olive oil
- 1 pinch salt, plus more to taste
Directions
Key ingredients
- Rinse the barley, boil it briefly in water with a pinch of salt, drain it well, then toast it in a dry pan over low heat, stirring, until golden and crunchy.
- Boil the chickpeas in salted water for about 10 minutes, drain them, then toast them in the dry pan over low heat until crunchy.
- Toast the peanuts, sunflower seeds and sesame seeds separately in the dry pan until fragrant, watching the sesame closely.
- Combine everything in a bowl. Mix the oil with the berbere, if using, drizzle it over and toss by hand. Salt to taste.
- Cool completely and keep in a sealed jar.
Notes
Where this comes from After “Kolo Roast” by Woin, an Ethiopian cookery teacher at Made in Hackney, London. Her page’s method mentions lentils that are not in its ingredient list; they are left out here. Traditional kolo is roasted in a dry pan without boiling first, and the kolo sold in Ethiopia is often plain roasted barley. Chickpeas Dried chickpeas boiled for only 10 minutes stay very hard; the source relies on the long, slow toast to finish them. Soaking them overnight first makes them easier to eat. The photo A woven basket of roasted barley set out for a coffee ceremony in Addis Ababa, 2022; it is not this recipe’s batch.