Chickpeas With Rocket and Sherry
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
Ingredients
Serves: 4 as side dish; 2 as main
- 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
- 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.
Additional Information
MAKE AHEAD / STORE:
Leftover chickpeas can be stored in the fridge in an airtight container for up to 3 days. Eat cold or reheat in a saucepan or in the microwave until piping hot.
MAKE AHEAD / STORE:
Leftover chickpeas can be stored in the fridge in an airtight container for up to 3 days. Eat cold or reheat in a saucepan or in the microwave until piping hot.
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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!