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.
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings as an accompaniment to the main course, but you c
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings as an accompaniment to the main course, but you c
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.
