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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • 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! :

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  • 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!

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  • 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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  • on November 23, 2008

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    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.

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  • on November 23, 2008

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    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.

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  • on November 17, 2007

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    very very good!

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  • on June 20, 2007

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    I thought that this was wonderful except(and I see almost everyone had the same problem with the chick peas...never got crispy and then I worried about burning the paprika..but will try again tommorrow and let everyone know.

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  • on January 19, 2007

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    Everyone LOVES this! So unusual to serve olives hot! It has become a signature dish for me! Thank you!

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  • on December 30, 2006

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    It was lousy

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  • on November 28, 2006

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    As per the other reviews, I let these toast a little longer. Then I realized that we're not supposed to dehydrate the things, just toast them! And my husband and I ate them up! There's supposed to be a difference in the outside and inside textures, that's what toasting anything does. Anyways, great flavorful and healthy snack!

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