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* or toasted peeled whole almonds (See Cook's Note)
2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper
Available in bulk food section of your market