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Chickpeas with cumin and sherry

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.


  • 1 tablespoon wok oil or use a mixture of sesame, garlic and vegetable oils

  • 2 teaspoons cumin seeds

  • 2 410g cans of chickpeas rinsed and drained

  • 1 130g packet rocket salad

  • 1 teaspoon sea salt or kosher salt

  • 60 ml rich cream (sweet) sherry


  • 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.

  • 3.

    Serve as a light meal for two, with or without a poached or soft-boiled egg on top, or as an accompaniment to the Scallops with chorizo.


Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website:

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