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

(15) Course Appetizers Prep Time 3m Total Time 18m

Ingredients in this Recipe

1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full
2 (15 ounce) cans chick peas, rinsed and drained
2 cups Marcona almonds (available in bulk food section of your market) or, toasted peeled whole almonds
2 teaspoons smoked paprika
2 to 3 tablespoons extra virgin olive oil
3 to 4 strips lemon peel
3 to 4 strips orange peel
4 cups mixed good quality olives
Salt and pepper

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