Sweets are not traditionally part of a meal for most people of Ethiopian and Somali descent, who prefer to savor the flavor of spices that so richly season East African stews and dips. However, a sweet adaptation that can turn into an addictive dessert or snack are shembra kolo (sweet chickpeas). These chickpeas are dipped in cinnamon sugar and roasted in the oven. They can be enjoyed as a dessert or a sweet side dish.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray
- 2 egg whites
- 2 Tbsp water
- ½ cup sugar
- 1 Tbsp cinnamon
- 2 cups cooked chickpeas, drained
Directions
- Preheat oven to 375˚F. Line a large baking tray with foil or parchment and spray with nonstick cooking spray.
- Mix egg whites with water in a small bowl.
- Mix sugar and cinnamon in another small bowl.
- Dip chickpeas into egg whites and then into cinnamon sugar.
- Spread out on baking tray.
- Bake for 45 minutes, shaking the tray every 15 minutes to even out the browning.
- Leftovers, if any, store well in airtight containers.
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