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.
Recipe courtesy of Nigella Lawson(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
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