Chick Peas with Rocket and Sherry (Nigella Lawson) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. Heat the oil and cumin seeds in a wok.
2. 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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