Recipe by JackieOhNo!
I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites.
Top Review by susie cooks
Wow! This is great. I made the recipe for one person as this was just for me as my dinner. I love the chickpeas. Crunchy on the outside and creamy in the middle. The olives were wonderful warm. And they had a little kick to them. I am enjoying this with a glass of wine and wandering around Zaar! Made for ZWT5. Thanks JackieOhNo! this is great!
- 4 cups mixed good-quality olives
- 3 -4 slices orange peel
- 3 -4 slices lemon peel
- 1 teaspoon crushed red chili pepper flakes
- 1 teaspoon fennel seed (1/3 palm full)
- 2 -3 tablespoons extra virgin olive oil
- 2 cups marcona almonds or 2 cups toasted peeled whole almonds
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 teaspoons smoked paprika
- salt and pepper, to taste
Directions See How It's Made
- Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives, then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
- Place the almonds in a small decorative serving dish.
- Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika, salt, and pepper. (If you season them up too soon, the paprika will blacken and become bitter.).
- Place the chick peas in a small serving bowl.
- Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and chick peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.