Ye’shimbra Be’akuri Ater Kolo

Name: Ye’shimbra Be’akuri Ater Kolo (Crunchy, Spicy Chickpeas and Soybeans)
Yield: Makes 2 cups
Cuisine: Ethiopian
Ingredients: 1 tablespoon freshly squeezed lime juice; 4 teaspoons ground berbere; 1 teaspoon ground coriander; ½ teaspoon salt, plus more if desired; 1¼ cup canned white or black soybeans (see cooking tip); 1¼ cup canned white or black soybeans (see cooking tip); 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 2 cups cooked or canned chickpeas (see cooking tip)

Crunchy, Spicy Chickpeas and Soybeans

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

Kolo is a crunchy snack often made from cooked beans or boiled and roasted grains, such as barley, wheat, or oats. This variation is crunchy, spicy, and a little zippy.

Ingredients

2 cups cooked or canned chickpeas (see cooking tip)
1¼ cup canned white or black soybeans

Africa
Ethiopia
Snack
Starter
Gluten-free
Bread
Vegan

Method

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Put all the ingredients in a medium bowl and toss until the beans are evenly coated. Transfer the beans to the prepared baking sheet and arrange them in a single layer.