Photo: Chick Peas with Rocket and Sherry Recipe
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.
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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By prospero6
Bristol
on September 03, 2012
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Do not try this. I've liked a few of Nigella's recipe ideas but this is quite vile. On the up side it only too up 5 minutes of my life to cook and a lot less to dump in the trash.
(I've just tried to give it a no star rating but I wasn't allowed, hence the one star
By laverne d.
washington, DC
on July 09, 2011
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Yuck. So, so bad. It isn't really fair that people changed the recipe, added other ingredients, or used different cooking methods, then gave 5 stars. If you make it the way she did on TV, it is very bad. I ended up throwing it away, when I could have used the ingredients in a salad that might have been OK.
By Katannah
Grayson, GA
on April 09, 2011
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I love chickpeas, so I buy them dry and soak them in the slow cooker until they're semi-tender and the skin peels back when I blow on them. I don't know what the results of this recipe would be with canned garbanzos, but I do know what the results are for mine - fabulous. The sherry is a rich, syrupy note, the chickpeas become even nuttier as they soak up the liquid. The cumin pulls the whole thing together. I also add the arugula at the last minute and make sure it's nice and soaked with the slightly reduced sherry. It wilts marvelously and does not lose its desired peppery flavor. I've added chorizo to this dish and served it as an entree when we're craving warmth and green, and my husband adores it. So nutritious and satisfying. I make this about once a month.
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