GAME NIGHT DINNER

A laid-back supper with friends, perfect for a big game, binge-watching a hot show, or hosting a cards night.

Nothing beats a laid-back supper with friends when catching a big game, binge-watching a hot show or hosting a cards night — and this tasty, casual menu fits the bill to a T.

ROASTED PARMESAN & LEMON CHICKPEAS

This is a tasty and easy snack for nibbling on. If you like a touch of heat, add a sprinkle of chili pepper to the pan as well.

2 cans (each 540 mL) chickpeas

3 tbsp (45 mL) olive oil

½ tsp (2 mL) salt

½ tsp (2 mL) freshly ground black pepper

1 tsp (5 mL) fresh thyme, finely chopped

1 tsp (5 mL) lemon zest, finely grated on a rasp (optional)

1 oz (30 g) Parmesan cheese, finely grated on a rasp, about ½ cup (125 mL)

1 Preheat oven to 400°F (200°C).

2 Drain and rinse chickpeas well, shaking off any excess water.

3 Drizzle oil on 13 x 17-inch (33 x 43-cm) rimmed baking sheet. Add chickpeas, salt, pepper, thyme, lemon zest and cheese. Stir well with a wooden spoon to evenly coat chickpeas. Gently shake pan from side to side to evenly distribute.

4 Roast for 30 minutes on middle rack.

5 Carefully take hot sheet from oven and, using a metal spatula, redistribute chickpeas, scraping up any cheese and seasonings.

6 Shake pan again and cook for another 15 to 20 minutes or until chickpeas are golden brown and crispy.

7 Scrape chickpeas and browned bits from pan into a bowl, stir gently and season if necessary. Serve warm or at room temperature.

Serves 6 to 8 as a snack

WALNUT & SMOKED CHEDDAR CORNBREAD

This yummy cornbread has lots of earthy flavours and is a great complement to the Jambalaya Pasta.

Butter for greasing pan

¾ cup (175 mL) cornmeal

1 cup (250 mL) flour

1½ tsp (7 mL) baking powder

1 tsp (5 mL) baking soda

¼ tsp (1 mL) salt

1 cup (250 mL) smoked cheddar, grated

½ cup (125 mL) walnuts, toasted and coarsely chopped

1 tbsp (15 mL) fresh rosemary, very finely chopped 2 large eggs

⅓ cup (80 mL) unsalted butter, melted

2 tbsp (30 mL) maple syrup

1 cup (250 mL) whole milk

1 Preheat oven to 400°F (200°C). Grease a 9-inch (23-cm) springform pan or cake pan with butter.

2 In a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, cheese, walnuts and rosemary until well combined.

3 In a small bowl, lightly beat the eggs with a fork. Add eggs, butter, maple syrup and milk to the cornmeal mixture. Gently stir until all is combined, and place in greased pan.

4 Bake on middle rack of preheated oven for 20 minutes, or until lightly golden and tester inserted in middle of cake comes out clean. Let rest 15 minutes in pan before removing and serving.