Hot and Spicy Chickpeas and Almonds

This image courtesy of Colin Ericcson

In Berber kitchens (sometimes little more than an open fire pit), dried chickpeas were a staple that was easy to store and transport. The legumes extended the protein in vegetable tagine dishes and meant that less meat was needed. In the souk, they are hot and usually not accompanied by nuts, and if you prefer, simply omit the nuts in this recipe.

Makes3 cups (750 mL)

Cooking Methodsauteeing



Total Timeunder 30 minutes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian


Taste and Texturespiced

Type of Dishvegetable


  • Medium tagine
  • 2 tbsp avocado or olive oil 30 mL
  • 1 onion, chopped 
  • 2 cloves garlic, chopped 
  • 1 fresh hot chile pepper, chopped 
  • 1 tbsp La Kama Spice Blend 15 mL
  • 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed, or 2 cups (500 mL) cooked chickpeas 
  • 1 cup almonds 250 mL


  1. In the bottom of a flameproof tagine, heat oil over medium heat. Add onion, garlic, chile pepper and spice blend and cook, stirring, for 5 minutes. Stir in chickpeas and almonds. Cook, stirring frequently, for 7 to 10 minutes or until chickpeas and nuts are lightly toasted. Serve hot.


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