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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Place the almonds in a small decorative serving dish. | 3. 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.). | 4. Place the chick peas in a small serving bowl. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive	4	cups	mixed	-	-	-	-
orange peel	3 -4	slices		-	-	-	-
lemon peel	3 -4	slices		-	-	-	-
red chili pepper flake	1	teaspoon	crushed	-	-	-	-
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
extra virgin olive oil	2 -3	tablespoons		-	-	-	-
marcona almond	2	cups	toasted peeled	-	-	-	-
chickpea	2	cans	rinsed drained	2266.8666	377.5112	122.7586	36.2219
paprika	2	teaspoons	smoked	12.972000000000001	2.4835	0.6504	0.5929
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.