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Chickpeas With Rocket and Sherry

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Chickpeas With Rocket and Sherry
Photo by Lis Parsons

Ingredients

Serves: 4 as side dish; 2 as main

Metric Cups
  • 1 tablespoon wok oil
  • 2 teaspoons cumin seeds
  • 820 grams chickpeas (2 cans) drained and rinsed
  • 130 grams rocket (1 packet)
  • 1 teaspoon maldon salt (or ½ teaspoon table salt)
  • 60 millilitres cream sherry
  • 1 tablespoon garlic flavored oil
  • 2 teaspoons cumin seeds
  • 28 ounces garbanzo beans (2 cans) drained and rinsed
  • 8 cups arugula (1 packet)
  • 1 teaspoon sea salt flakes (or ½ teaspoon table salt)
  • ¼ cup cream sherry

Method

  1. Heat the oil and cumin seeds in a wok.
  2. 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.
  1. Heat the oil and cumin seeds in a wok.
  2. Add the garbanzo beans, salad, salt and sherry and give a good stir. Continue stirring over heat until the arugula and any other leaves have wilted, the garbanzo beans have warmed through and the liquid has reduced a little.

Tell us what you think

What 2 Others have said

  • cream sherry ? I reckon some sherry and some cream will suffice as a replacement ?

    Posted by wazzup on 11th August 2011
  • 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 August 2011
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