Citrus and Spice Nibbles
Citrus and Spice Nibbles
4 cups mixed quality olives
1 orange peel, stripped
1 lemon peel, stripped
1 teaspoon crushed red chilli pepper flakes
1 tsp fennel seeds
3 Tbsp extra virgin olive oil
2 cups toasted, sliced almonds
2 (15 oz) cans chick peas rinsed and drained
2 tsp smoked paprika
Salt and pepper
1. Make a double layer pouch of foil and place the first 6
ingredients inside. Seal the pouch and shake gently to
spread the spices and oil. Place i oven at 350 degrees.
2. Place chick peas in a skillet over medium heat and cook
15 minutes or until crisp. In the last five minutes, season
the chick peas with the paprika, salt and pepper.
3. Place the two mixtures separated in one bowl and sprinkle
with almonds.
4 cups mixed quality olives
1 orange peel, stripped
1 lemon peel, stripped
1 teaspoon crushed red chilli pepper flakes
1 tsp fennel seeds
3 Tbsp extra virgin olive oil
2 cups toasted, sliced almonds
2 (15 oz) cans chick peas rinsed and drained
2 tsp smoked paprika
Salt and pepper
1. Make a double layer pouch of foil and place the first 6
ingredients inside. Seal the pouch and shake gently to
spread the spices and oil. Place i oven at 350 degrees.
2. Place chick peas in a skillet over medium heat and cook
15 minutes or until crisp. In the last five minutes, season
the chick peas with the paprika, salt and pepper.
3. Place the two mixtures separated in one bowl and sprinkle
with almonds.