Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas

Recipe courtesy Rachael Ray

Show: Food Network SpecialsEpisode: Rachael Ray's Thanksgiving in 60 - 2

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
15 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 3 min
Inactive Prep: --
Cook: 15 min
Total:: 18 min

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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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Comments & Reviews

recipe Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
Julie Goldsboro, NC 04-25-2009
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Outstanding Munchies!
Rated: 5 stars out of 5

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! :)Read more
recipe Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
Jenny Woodridge, IL 04-19-2009
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Toasted Chick Peas~
Rated: 3 stars out of 5

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! Read more
recipe Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
null null, null 12-06-2008
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Amazing Olives!
Rated: 5 stars out of 5

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!Read more
recipe Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
Sue San Jose, CA 11-23-2008
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Wonderful Snacks before the main meal
Rated: 5 stars out of 5

I needed a simple and easy snack before the main meal for my friends and family last night. I had seen Rachael prepare this... yesterday morning and thought that would be fun to serve. It ws easy, quick and all of my guests kept asking what was mixed into the olives to make them so tasty (Red Pepper flakes, caraway seeds and garlic). What a great snack!!!!!!!!!!! Thanks Rachael.Read more
recipe Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
John Mission Viejo, CA 11-23-2008
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Wouldn't make these again
Rated: 2 stars out of 5

I tried to toast the chickpeas in a cast iron skillet. They basically got dried out. I use this skillet to toast nuts w/o any... problems. There was no toasty crunchiness in the chickpeas. oh well The olives came out w/ an interesting flavor and aroma, but I wouldn't serve them to guests.Read more
recipe Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
Anonymous 11-17-2007
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spaniard aperetivos
Rated: 5 stars out of 5

very very good!