Trio of Spanish Nibbles: Olives, Almonds & Chickpeas

The scent of citrus and chili always transports me back to a sun-drenched afternoon in Barcelona. Sipping a glass of chilled cava, I grazed on a colourful array of tapas – the salty olives, the crunchy almonds, and the surprisingly addictive spiced chickpeas were always the first to disappear. Sharing those simple, flavourful bites with friends, laughter echoing in the warm air, is a memory I treasure. Now, I bring that taste of Spain home with this easy and elegant trio.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 13 minutes
• Total Time: 18 minutes
• Servings: 8
• Dietary Type: Gluten-Free, Vegan

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

Equipment Needed

• Foil
• Medium skillet
• Small decorative serving dish
• Small serving bowl
• Platter
• Ramekin or small cup

Instructions

1. First, prepare a double-layered foil pouch for the olives. This will help to infuse them with flavour and keep them warm.
2. Add the orange peel, lemon peel, red pepper flakes, and fennel seeds to the olives inside the foil pouch.
3. Drizzle the olives with extra virgin olive oil.
4. Seal the foil pouch tightly, ensuring a secure closure. Shake the pouch gently to distribute the spices and oil evenly over the olives.
5. Place the sealed foil pouch in a preheated oven. The temperature doesn’t have to be precise – anything from 300°F (150°C) to 400°F (200°C) will work. Alternatively, you can place the pouch on an outdoor grill. The goal is to heat the olives through, allowing the flavours to meld.
6. While the olives are heating, prepare the almonds. Place the marcona almonds or toasted peeled whole almonds in a small, decorative serving dish.
7. Next, focus on the chickpeas. Place the rinsed and drained chickpeas in a medium skillet over medium heat.
8. Cook the chickpeas for about 15 minutes, stirring occasionally, until they become crisp and dry. This process removes excess moisture and gives them a delightful crunch.
9. In the last 5 minutes of cooking the chickpeas, season them with smoked paprika, salt, and pepper. Be careful not to add the paprika too early, as it can burn and turn bitter. Adding it towards the end ensures a vibrant colour and flavour.
10. Once the chickpeas are cooked to your liking, transfer them to a small serving bowl.
11. Check the olives. They should be warmed through and fragrant. Carefully remove the foil pouch from the oven or grill.
12. Place the warmed olives on a platter. Cut the foil pouch open to expose the olives, releasing the aromatic steam.
13. Arrange the small serving dishes for the almonds and chickpeas on the platter alongside the olives.
14. Finally, place a ramekin or other small cup on the platter to collect the olive pits.

Expert Tips & Tricks

• Olive Variety: Don’t be afraid to experiment with different types of olives. A mix of green and black olives, or even some stuffed with pimentos, adds visual appeal and flavour complexity.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder flavour, use a pinch or omit them entirely. For a spicier kick, use a generous teaspoon or even more.
• Almond Toasting: If you’re using untoasted almonds, toast them lightly in a dry pan over medium heat for a few minutes until fragrant and golden. This enhances their flavour and adds a delightful crunch.
• Chickpea Crispiness: For extra crispy chickpeas, you can roast them in the oven at 400°F (200°C) for 20-25 minutes instead of pan-frying.
• Flavor Infusion: For a deeper flavor infusion in the olives, consider adding a sprig of fresh rosemary or thyme to the foil pouch.
• Make Ahead: The chickpeas and almonds can be prepared ahead of time. Store them in airtight containers at room temperature. Heat the olives just before serving.
• If the olives get too cool after opening the foil packet, transfer them to an oven-safe bowl and reheat briefly.

Serving & Storage Suggestions

This trio of Spanish nibbles is best served immediately while the olives are warm and the chickpeas are crispy. Arrange the platter attractively, showcasing the different textures and colours.

Leftover almonds and chickpeas can be stored in airtight containers at room temperature for up to 3 days. The olives are best consumed immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	442 kcal	N/A
Calories from Fat	268 g	61%
Total Fat	29.9 g	45%
Saturated Fat	3 g	14%
Cholesterol	0 mg	0%
Sodium	935 mg	38%
Total Carbohydrate	36.2 g	12%
Dietary Fiber	11 g	44%
Sugars	1.8 g	7%
Protein	13.3 g	26%

Variations & Substitutions

• Nut Variety: Substitute the marcona almonds with other nuts like walnuts, pecans, or hazelnuts. Toast them for added flavour.
• Spice it Up: Add a pinch of cayenne pepper to the chickpeas for an extra kick.
• Herb Infusion: Experiment with different herbs in the olive pouch, such as oregano, thyme, or rosemary.
• Citrus Zest: Use citrus zest instead of slices for a more intense citrus flavor in the olives.
• Sweet and Salty: Add a drizzle of honey or maple syrup to the chickpeas during the last minute of cooking for a touch of sweetness.
• Olive Oil Infusion: For extra flavor, infuse your olive oil with garlic and herbs before drizzling it over the olives.

FAQs (Frequently Asked Questions)

Q: Can I use canned olives for this recipe?
A: Yes, you can use canned olives, but be sure to drain them well. Good-quality olives will enhance the flavour of the dish.

Q: What is the best way to store leftover chickpeas?
A: Store leftover chickpeas in an airtight container at room temperature for up to 3 days. They may lose some of their crispness.

Q: Can I prepare the olives in advance?
A: You can assemble the foil pouch with the olives, spices, and oil ahead of time, but heat them just before serving for the best flavour and warmth.

Q: Can I use different types of citrus peel?
A: Yes, feel free to experiment with other citrus peels like grapefruit or lime for a different flavour profile.

Q: How do I prevent the smoked paprika from burning when cooking the chickpeas?
A: Add the smoked paprika during the last 5 minutes of cooking time, and stir frequently to prevent it from sticking to the pan and burning.

Final Thoughts

This Trio of Spanish Nibbles is the perfect appetizer for any occasion, from casual gatherings to elegant dinner parties. It’s easy to prepare, packed with flavour, and sure to impress your guests. Don’t hesitate to experiment with different variations and make it your own. I encourage you to try this recipe, share your feedback, and pair it with a crisp Spanish wine or a refreshing glass of sangria for an authentic taste of Spain!