Trio Of Spanish Nibbles Olives Almonds Chickpeas Food

SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS

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

Provided by Rachael Ray : Food Network

Time 18m

Yield 8 servings

Number Of Ingredients 10

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* or toasted peeled whole almonds (See Cook's Note)
2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper

Steps:

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.

TRIO OF SPANISH NIBBLES: OLIVES, ALMONDS & CHICKPEAS

Trio of Spanish Nibbles: Olives, Almonds & Chickpeas image

I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites.

Provided by JackieOhNo

Categories Beans

Time 18m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups mixed good-quality olives
3 -4 slices orange peel
3 -4 slices lemon peel
1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seed (1/3 palm full)
2 -3 tablespoons extra virgin olive oil
2 cups marcona almonds or 2 cups toasted peeled whole almonds
2 (15 ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika
salt and pepper, to taste

Steps:

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 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 chick peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.

SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS

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

Provided by Rachael Ray : Food Network

Categories appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 10

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* or toasted peeled whole almonds (See Cook's Note)
2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper

Steps:

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.

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