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Roberto Caruso
Ingredients
- 2 540 mL cans chickpeas
- 1/4 cup olive oil
- 1/4 tsp each salt, groun coriander, cumin, ginger and pepper
- 1/8 tsp cayenne pepper
Warm up winter festivities
with these crunchy chickpeas and
a fragrant Indian-spiced tipple.
- Position oven racks in centre and lower third of oven. Preheat to 400F. Drain and rinse 2 540-mL cans of chickpeas. Pat dry with paper towel. Toss with 1/4 cup olive oil, then divide between 2 large rimmed baking sheets. Spread out in one layer, keeping them all separate. Roast, gently shaking and rotating sheets halfway through, until golden and crisp, 40 to 45 min. Combine 1/4 tsp each of salt, ground coriander, cumin, ginger and pepper in a medium bowl. Stir in up to 1/8 tsp cayenne pepper. Stir warm chickpeas into spice mixture and toss to coat.
-
Warm Chai Toddy
Boil 2 cups water with 1 cinnamon stick. Remove from heat and add 2 chai tea bags and 1 orange pekoe tea bag. Let steep 5 min. Remove cinnamon stick and tea bags. Add juice of 2 oranges and 1 tbsp honey. Divide tea mixture among 4 mugs and top each with 1 tbsp of dark rum. Garnish with cinnamon sticks and twists of orange rind. Serves 4.
Sorry, there is no nutrition information available for this recipe.
User comments (1)
-
LOVED this recipe! A new twist on a great healthy snack!
