Pintxo Platter Recipe
spanish marinated olives, bbq marcona almonds, crispy chickpeas
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Ingredients
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Spanish Marinated Olives
BBQ Marcona Almonds
Crispy Chickpeas
Method
Spanish Marinated Olives
- 1
Marinate the Olives
In a mixing bowl, combine the mixed olives, olive oil, minced garlic, chopped oregano, red chili flakes, and lemon zest. Mix well to coat the olives with the marinade. Cover and let sit for at least 30 minutes to allow the flavors to meld.
BBQ Marcona Almonds
- 2
Prepare the Almonds
Preheat the oven to 180°C (350°F). In a bowl, toss the Marcona almonds with smoked paprika, sea salt, and olive oil until evenly coated. Spread the almonds on a baking sheet and roast for 10-12 minutes or until golden and fragrant.
Crispy Chickpeas
- 3
Crisp the Chickpeas
Preheat the oven to 200°C (400°F). Pat the drained chickpeas dry with paper towels. In a bowl, toss the chickpeas with olive oil, cumin, paprika, and sea salt. Spread them on a baking sheet in a single layer and bake for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
