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CHICKPEAS WITH ROCKET AND SHERRY
This is not quite a stir-fry, though I do cook it in my wok. The chickpeas get soused with the sherry and infused with cumin, and the rocket, or rather the tangle of green things that come in the packet called "roquette salad" at my supermarket, wilt leggily in the pan.
Recipe posted by Nigella
Ingredients
- 1 x 15 ml tablespoon wok oil
- 2 teaspoons cumin seeds
- 2 x 410g cans chickpeas, drained and rinsed
- 1 x 130g packet roquette salad
- 1 teaspoon Maldon salt or 1/2 teaspoon table salt
- 60ml cream sherry
Method
Serves: 4 as side dish; 2 as main
- Heat the oil and cumin seeds in a wok.
- Add the chickpeas, salad, salt and sherry and give a good stir. Continue stirring over heat until the rocket and any other leaves have wilted, the chickpeas have warmed through and the liquid has reduced a little.
Comments
cream sherry ? I reckon some sherry and some cream will suffice as a replacement ?
Posted by wazzup on 11th Aug 2011 at 9.16
I came across this one buying the "Express"-book as a gift. Having watered chickpeas to empty the kitchencupboard and rocket waiting in the frigde, this was simply perfect! Quick and easy, and mouthwatering with a boiled egg on top. Thank you!
Posted by Pisella on 24th Aug 2011 at 13.37