Photo: Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas Recipe
Ingredients
- 4 cups mixed good quality olives
- 3 to 4 strips orange peel
- 3 to 4 strips lemon peel
- 1 teaspoon crushed red chili pepper flakes
- 1 teaspoon fennel seeds, 1/3 palm full
- 2 to 3 tablespoons extra-virgin olive oil
- 2 cups Marcona almonds (available in bulk food section of your market) or, toasted peeled whole almonds
- 2 (15-ounce) cans chick peas, rinsed and drained
- 2 teaspoons smoked paprika
- Salt and pepper
Directions
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 cooked 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 peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.
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By JulieMouse83
Goldsboro, NC
on April 25, 2009
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I have not made the almonds, however, the olives went over REALLY well at my mom's house the first time I made them, and then again when the kids came home over spring break! They were history within 15 minutes of coming out of the oven. :
I make the chickpeas as something to nibble on while I'm making supper. I have found that a fine mist of EVOO spray about halfway through toasting them helped the seasonings to stick. I used garlic & onion powder, salt, and cayenne pepper sprinkled and then I also used a non-stick skillet and tossed them every now and again. :
Good stuff! :
By Snowbaby205
Woodridge, IL
on April 19, 2009
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I saw this particular show quite a while ago. The idea of toasting up chick peas right out of a can sounded real interesting to me. I purchased the chick peas for this dish but never had the chance to make it. Well, I did, today! The toasting part was really fun...but, the seasoning part didn't really made a difference to the chick peas. The problem is this, once the peas were toasted the exterior of the pea becomes crisp and basically there is nothing to grab onto the flavoring. Although the peas tasted "spicy" (from the paprika & curry powder that I seasoned the chick peas with but, the salt and a good majority of the spices that I used fell off from the peas and didn't get to do its magic. I was looking forward to a tasty & healthy snack but find myself somewhat disappointed. Perhaps, a coating of some sort will help season the chick peas better. I'll be testing it with honey, some cinnamon & sugar and see if that helps! Happy Eating!
*On a different note, toasting the plain canned chick peas for topping a salad would add a nutty crunch like the nuts without all the fat!
By dmkaye
on December 06, 2008
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Our family LOVED the olives! We started with a very good mix of olives, pearl onions, small red peppers and then did the rest of the recipe as shown.
It was our best appetizer at thanksgiving, and there wasn't a person in the room who didn't ask for the recipe.
We are actully thinking of jarring the mix and giving it as a Christmas gift, with a bottle of wine and chunk of cheese or some marcona almonds. Ummm. Merry Christmas!
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