Prep 3 mins
Cook 15 mins
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.
- 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
- 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.
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!
Great appetizer idea. I made 1/4 the recipe because there are just 2 of us and only one eats chickpeas. I sought but could not find the classic Spanish mixed-olive mix of manzanilla, arbequina, and empeltre olives, so I selected olives from Wegman's olive bar that most closely resembled the Spanish classics. I made the aluminum foil packet, but I thought it crazy to put an opened aluminum foil pouch between 2 decorative bowls, so I found another bowl. I love chickpeas, but these did not inspire me; I added the smoked paprika with 3 minutes left, but it seemed to turn to gray immediately. They were okay. The olives tasted fine. I had never had Marcona almonds before, and they were perfect. Made for The Wild Bunch of ZWT8 during its tour of Spain.
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