Best 4 Trio Of Spanish Nibbles Olives Almonds Chickpeas Recipes

Indulge in a delightful culinary journey through Spain with our trio of authentic Spanish nibbles: olives, almonds, and chickpeas. These beloved tapas offer a symphony of flavors, textures, and aromas that will tantalize your taste buds and transport you to the vibrant streets of Madrid or Barcelona. Discover the art of preparing these classic snacks at home with our easy-to-follow recipes.

1. **Olives:** Dive into the world of Spanish olives, renowned for their unique flavors and varieties. Learn the secret to curing olives at home, transforming ordinary olives into delectable delicacies. Explore different curing methods and discover the nuances of flavor profiles, from the briny bite of green olives to the mellow richness of black olives.

2. **Almonds:** Embark on a culinary adventure with Marcona almonds, a prized variety known for its plumpness and delicate flavor. Unlock the secrets of roasting almonds to perfection, enhancing their nutty goodness. Experiment with various roasting techniques and seasonings to create a range of savory and sweet almond nibbles.

3. **Chickpeas:** Discover the versatility of chickpeas, a staple ingredient in Spanish cuisine. Craft traditional Spanish chickpea fritters, "Tortillitas de Garbanzos," and experience the harmonious blend of crispy exteriors and tender interiors. These fritters are a delightful appetizer or snack, perfect for sharing with friends and family.

Here are our top 4 tried and tested recipes!

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.

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.

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

Number Of Ingredients 11

Ingredients

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 (available in bulk food section of your market) or, toasted peeled whole almonds
2 (15-ounce) cans chick peas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper

Steps:

Directions 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 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.

Tips:

Use high-quality ingredients for the best flavor. Look for plump olives, fresh almonds, and roasted chickpeas.
If you're using canned chickpeas, be sure to rinse and drain them thoroughly before using.
You can add other ingredients to your nibbles, such as diced cheese, chopped herbs, or a sprinkle of paprika.
Serve your nibbles at room temperature or slightly chilled.
These nibbles can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This trio of Spanish nibbles is a delicious and easy way to enjoy the flavors of Spain. The olives, almonds, and chickpeas are all healthy and nutritious, making them a great snack or appetizer. Whether you are hosting a party, having friends over, or just want a tasty snack, this trio of Spanish nibbles is sure to please.