Best 4 Trio Of Spanish Nibbles Olives Almonds Chickpeas Recipes
The irresistible trio of Spanish nibbles—olives, almonds, and chickpeas—has captured taste buds worldwide with its diverse flavors and textures. These ingredients, deeply rooted in Spanish culinary traditions, are not just enjoyed as individual snacks but also form the basis of many delectable recipes. Versatile and bursting with distinct tastes, they can be combined in various ways to create a symphony of salty, crunchy, and nutty sensations. From classic tapas to innovative party platters, this trio has a starring role in many Spanish dishes. Whether you're hosting a fiesta or simply craving a taste of Spain, this article will guide you through a culinary journey to discover the best recipes for preparing this iconic combination. Get ready to tantalize your palate with a harmonious blend of flavors and textures that will transport you to the vibrant streets of Spain.
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SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 8 servings
Number Of Ingredients 10
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
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
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
Provided by Rachael Ray : Food Network
Categories appetizer
Time 18m
Yield 8 servings
Number Of Ingredients 10
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.
CHICKPEA NIBBLES
Yield makes 1 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
- (Per 1/4-cup serving)
- Calories: 239
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.9g
- Cholesterol: 0mg
- Carbohydrates: 29.5g
- Protein: 9.5g
- Sodium: 84mg
- Fiber: 5.1g
Tips:
- Choose fresh, high-quality ingredients to ensure the best flavor.
- Use a variety of olives, almonds, and chickpeas to create a colorful and flavorful nibble platter.
- Season the olives and almonds with a variety of herbs and spices to add depth of flavor.
- Roast the chickpeas in the oven until crispy for a crunchy snack.
- Serve the nibbles with a variety of dipping sauces, such as hummus, tzatziki, or guacamole.
Conclusion:
This trio of Spanish nibbles is a delicious and easy way to enjoy a variety of flavors and textures. The olives, almonds, and chickpeas are all healthy and nutritious snacks that can be enjoyed on their own or as part of a larger meal. Whether you're entertaining guests or simply looking for a healthy snack, these recipes are sure to please.
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