About This Dish
A fragrant mix of roasted almonds, peanuts, and chickpeas seasoned with cumin, paprika, and salt — the snack sold at every corner in Morocco. Nut vendors roast fresh batches in large, sand-filled rotating drums that ensure even toasting. The aroma of roasting nuts is one of the defining scents of Moroccan medinas and souks. A small paper cone of warm, freshly roasted nuts costs just from 5 MAD and is the perfect accompaniment to an evening stroll. The seasoning blend varies by vendor but cumin and salt are always present.
Ingredients
- 200 g Raw almonds
- 200 g Raw peanuts
- 100 g Dried chickpeas (optional)
- 1 tbsp Olive oil
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1/4 tsp Cayenne pepper (optional)
Instructions
- 1
Toss nuts with olive oil, cumin, paprika, salt, and optional cayenne.
- 2
Spread on a baking sheet.
- 3
Roast at 175C (350F) for 12-15 minutes, shaking halfway through.
- 4
Cool completely — they crisp up as they cool.
- 5
Store in an airtight container for up to 2 weeks.
Tips & Tricks
- Watch carefully — nuts go from perfectly roasted to burnt in seconds.
- Season while warm so the spices stick.
- Almonds with skins on have a more rustic, authentic look.