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 tangle of deep green peppery rocket wilts leggily in the pan.
For US cup measures, use the toggle at the top of the ingredients list.
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 tangle of deep green peppery rocket wilts leggily in the pan.
For US cup measures, use the toggle at the top of the ingredients list.
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
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.
Heat the oil and cumin seeds in a wok.
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.
I used Madeira instead of sherry, worked very well and I didn't taste it as much as I thought I would, think the cumin is the dominant flavour. The rocket cooks down quite quickly. Next time I will do the warming and reducing, then stir in the leaves at the last minute. Watercress works well here
Posted by justmartin on 7th August 2019
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!
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What 2 Others have said
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Posted by justmartin on 7th August 2019
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Posted by Pisella on 24th August 2011
Show more commentsI used Madeira instead of sherry, worked very well and I didn't taste it as much as I thought I would, think the cumin is the dominant flavour. The rocket cooks down quite quickly. Next time I will do the warming and reducing, then stir in the leaves at the last minute. Watercress works well here
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!