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Recipes

Warm chai toddy and crispy Madras chickpeas recipe

Instant party: Warm up winter festivities with these crunchy chickpeas and a fragrant Indian-spiced tipple
Crispy Madras Chickpeas, snack, after party Roberto Caruso

Warm chai toddy

1. 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.

2. Remove cinnamon stick and tea bags. Add juice of 2 oranges and 1 tbsp honey.

3. Divide tea mixture among 4 mugs and top each with 1 tbsp of dark rum.

4. Garnish with cinnamon sticks and twists of orange rind.

Serves 4.

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Crispy Madras chickpeas

1. Position oven racks in centre and lower third of oven. Preheat to 400F.

2. Drain and rinse 2 540-mL cans of chickpeas. Pat dry with paper towel.

3. 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.

4.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.

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Serves 4.

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