Spanish Nibbles: Hot Olives With Citrus And Spice, Marcona Almonds, Paprika Toasted Chick Peas
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Make a double layer pouch of foil for the olives
2
Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil
3
Seal the pouch and shake it to distribute the spices and oil
4
Place in hot oven at any temperature or on outdoor grill to heat them through
5
Place the almonds in a small decorative serving dish
6
Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry
7
In the last 5 minutes, season the chick peas with paprika salt and pepper
8
If you season them up too soon, the paprika will blacken and become bitter
9
Place the cooked chick peas in a small serving bowl
10
Place the olives on a platter and cut the pouch open to expose them
11
Place the small serving dishes for nuts and peas on the platter alongside olives
12
Place a ramekin or other small cup out to collect olive pits