Trio of Spanish Nibbles: Olives, Almonds & Chickpeas

JackieOhNo!'s Note:

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.

• Total Time: 18 mins
• Prep Time: 3 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 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:

1. 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.
2. Place the almonds in a small decorative serving dish.
3. 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.).
4. Place the chick peas in a small serving bowl.
5. 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.

Reviews

[Darkhunter]

These are really, really good. Everything went together very quickly. We eat chickpeas frequently, and it's always good to have something a little different this time. Thnx, JackieOhNo, for posting the recipe. Made for ZWT5

[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!

[Debber]

Okay, I must confess to total gnomish stupidity...as I "thought" I had chickpeas and was well into the making of the olives before I realized the last can had been--ach, what is this?--consumed! So, having morels on hand instead, that is what I made...and we enjoyed them just as well (or even better). So...my review is limited in scope to the OLIVES....and may I add here, that I LOVE olives, so this recipe could only be GOOD! I believe I will begin using this recipe for future holiday buffets, as it is so clever and works perfectly with this little (lovely, and un-gnomishly beautiful) three-part dish from MIL. My DH who rarely comments on his food thought these olives were very good! That is high compliment from him--believe me! *ZWT 5 Spanish region Kid Friendly Challenge*