This quick and easy chickpea dish is full of warm cumin flavor, a touch of sweetness from sherry, and the peppery freshness of rocket. It makes a tasty side or a light vegetarian main. Ready in just minutes!
Ingredients Needed:
- 1 tablespoon wok oil
- 2 teaspoons cumin seeds
- 820 grams chickpeas (2 cans) drained and rinsed
- 130 grams rocket (1 packet)
- 1 teaspoon Maldon salt (or ½ teaspoon table salt)
- 60 millilitres cream sherry
How To Make Chickpeas With Rocket and Sherry?
- Heat the oil & spices: Warm the wok oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Cook the chickpeas: Add the chickpeas, rocket, salt, and sherry. Stir well to mix everything.
- Wilt & reduce: Keep stirring over heat until the rocket wilts, the chickpeas warm through, and the liquid reduces slightly. Serve warm.
Recipe Tips:
- Toast the cumin seeds for extra flavor: Let the cumin seeds sizzle in the oil for a few extra seconds before adding other ingredients. This helps release their deep, warm aroma.
- Drain and rinse the chickpeas well: If chickpeas are too wet, they won’t absorb flavors properly. Shake off excess water before cooking.
- Don’t add the rocket too early: Add the rocket at the end so it just wilts slightly. Cooking it too long makes it soggy and lose its fresh taste.
- Let the sherry reduce: Simmer for a minute after adding the sherry to let the flavors blend and the alcohol cooks off. This gives a richer taste.
- Season to taste: Taste the dish before serving and adjust the salt if needed. If the sherry is too sweet, a squeeze of lemon can balance the flavors.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover chickpeas cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Reheat: Add the chickpeas to a pan over medium heat with a splash of water or oil. Stir for 3–5 minutes until heated through.
Nutrition Facts:
- Calories: 270 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Potassium: 380mg
- Total Carbohydrate: 36g
- Dietary Fiber: 9g
- Sugars: 4g
- Protein: 11g
Try More Nigella Lawson Recipes:
- Nigella Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar
- Nigella Butternut and Chick Pea Soup With Bulgur Wheat
- Nigella Chicken With Chorizo and Cannellini Beans
Nigella Chickpeas With Rocket and Sherry
Description
This quick and easy chickpea dish is full of warm cumin flavor, a touch of sweetness from sherry, and the peppery freshness of rocket. It makes a tasty side or a light vegetarian main. Ready in just minutes!
Ingredients
Instructions
- Heat the oil & spices: Warm the wok oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Cook the chickpeas: Add the chickpeas, rocket, salt, and sherry. Stir well to mix everything.
- Wilt & reduce: Keep stirring over heat until the rocket wilts, the chickpeas warm through, and the liquid reduces slightly. Serve warm.
Notes
- Toast the cumin seeds for extra flavor: Let the cumin seeds sizzle in the oil for a few extra seconds before adding other ingredients. This helps release their deep, warm aroma.
- Drain and rinse the chickpeas well: If chickpeas are too wet, they won’t absorb flavors properly. Shake off excess water before cooking.
- Don’t add the rocket too early: Add the rocket at the end so it just wilts slightly. Cooking it too long makes it soggy and lose its fresh taste.
- Let the sherry reduce: Simmer for a minute after adding the sherry to let the flavors blend and the alcohol cooks off. This gives a richer taste.
- Season to taste: Taste the dish before serving and adjust the salt if needed. If the sherry is too sweet, a squeeze of lemon can balance the flavors.
Nigella Chickpeas With Rocket and Sherry