Chick Peas with Rocket and Sherry

This is not quite a stir-fry, though I do cook it in my wok. The chick peas get soused with the sherry and infused with cumin, and the rocket[, or rather tangle of green things that come in the packet called 'roquette salad' at my supermarket, wilt leggily in the pan. This turns the chorizo and scallops into a feistily elegant main course, and is a useful way of providing a quick, filling, bowl of not--the-usual vegetables whenever you want a boost.]

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings as an accompaniment to the main course, but you c
Level:
Easy

CATEGORIES
Ingredients
  • 1 tablespoon wok oil
  • 2 teaspoons cumin seeds
  • 2 (14-ounce) cans chick peas, drained and rinsed
  • 8 cups roquette/rocket salad
  • 1 teaspoon Maldon/kosher salt or 1/2 teaspoon table salt
  • 1/4 cup rich cream sherry
Directions

Heat the oil and cumin seeds in a wok.

Add the chick peas, salad, salt and sherry and give a good stir, and continue stirring over heat until the rocket and any other leaves have wilted, the chick peas have warmed through and the liquid has reduced a little.

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