Chickpeas with cumin and sherry

Recipe by Nigella Lawson from Nigella Express

6 Ingredients
Serves 2-4

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.

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Ingredients

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

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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.
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.

Notes

Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website: www.bbc.co.uk/food

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