Pete is just such a delightful, delightful man.

As I mentioned earlier, Annelie and I caused a major scene on the Game of Thrones set during season one which had a highly negative impact on Dinkie’s relationship with the rest of the cast.

The incident? Obviously Annelie and I were both competing to mother Khal Drogo’s dragon, found out about the other’s advances and had an epic Dynasty style fight that would go on to inspire Viserys’ death scene. Let’s just say, I now wear a wig.

Anyway, Dinkie had vouched for us to get us the job and tried to stop us during the altercation, resulting in the premature beheading of our dear friend Dead Stark. He was painfully hurt by our indiscretion and vowed that the Master of Coin would never talk to the Masters of Bate again.

It was tragic, but we deserved it.

Thankfully, fate knew that our friendship was too important and intervened when I ran into Dinkie at Clement Clarke Moore Park in Chelsea. Impressed by my niece’s charm and the fact that I was, for some reason, trusted to keep a two-year-old alive, he reached out and extended his forgiveness and renewed friendship.

We spent the last festive season wandering the High Line, brunching at the Standard and (much to his chagrin) heckling commoners from the top of the Flatiron Building – the only thing missing, was Annelie.

Wanting to make up for missing out, Dinkie requested that our catch-up be absolutely perfect, which to us means plenty of booze and a batch of Roasted Chickpeter Dinklage.

 

 

Roasted chickpeas are super simple and can pretty much be seasoned with anything (lemon, pepper and Parmesan is pretty delicious) so play around until you get the taste you want. Obviously we went for something spicy, like you would expect in King’s Landing.

Enjoy!

 

 

Roasted Chickpeter Dinklage
Serves: 4.

Ingredients
400g can chickpeas
1 tbsp olive oil
1 tsp sriracha sauce
½ tsp honey
dash cumin
salt and pepper, to taste

Method
Preheat oven to 200°C.

Drain the chickpeas and rinse thoroughly for a minute to clean off the beans. Drain off the extra water and pour out onto a tray lined with paper towel and dry, again, thoroughly. Discard any skins and paper towels and lay the chickpeas back out over the tray.

Drizzle the olive oil, sriracha, honey and spices over the chickpeas and use your hands to coat.

Roast for 30-40 minutes until the beans are golden and crunchy, keeping an eye on them to avoid burning.

 

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