Chick Peas with Rocket and Sherry

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.

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings as an accompaniment to the main course, but you c
LEVEL: Easy

ingredients

  • 8 cups roquette/rocket salad
  • 1 teaspoon Maldon/kosher salt or 1/2 teaspoon table salt
  • 1/4 cup rich cream sherry
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Directions

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.

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  • on September 13, 2011

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    Awesome and so easy! I made this the other night and I have now made it three times since. It is very addictive! The recipe from the same show for sausages and scallops has been modified to meet my vegetarian diet and I simply use vegetarian sausages and skip the scallops. The perfect 10 minute dinner with huge flavor.

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