Chickpeas with cumin and sherry from BBC Nigella Lawson

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Serves 2-4

 

Preparation time less than 30 mins

Cooking time less than 10 mins

This is not quite a stir-fry, though I do cook it in my wok. It's a useful way

of providing a quick, filling bowl of not-the-usual vegetables whenever you want

a boost.

Ingredients

1 tbsp wok oil (or use a mixture of sesame, garlic and vegetable oils)

2 tsp cumin seeds

2 x 410g/14oz cans chickpeas, rinsed and drained

1 x 130g/4½oz packet rocket salad

1 tsp sea salt or kosher salt, or ½ tsp table salt

60ml/2¼fl oz rich cream (sweet) sherry

 

Method

1. Heat the oil and cumin seeds in a wok or large frying pan.

2. Add the chickpeas, rocket salad, salt and sherry and stir over a medium heat

until the rocket and other leaves have wilted, the chickpeas have warmed through

and the liquid has reduced a little.

 

 

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