Chickpeas with rocket and sherry

Serve with Nigella's Moroccan tagine and couscous for a North African dinner.

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 tbsp wok oil
2 tsp cumin seeds
2 (400g) tin chickpeas, drained and rinsed
1.8kg rocket salad
1 tsp salt
60ml rich cream sherry
1) Heat the oil and cumin seeds together in a wok. Add the chickpeas, salad, salt and sherry and give a good stir.

2) Continue stirring over heat until the rocket and any other leaves have wilted, the chickpeas have warmed through and the liquid has reduced a little.

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