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Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
8 servings
Level:
Easy
Total:
18 min
Prep:
3 min
Cook:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

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 chickpeas 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.

Cook's Note

Available in bulk food section of your market

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Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

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