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.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings as an accompaniment to the main course, but you c |
Ingredients
- 1 tablespoon wok oil
- 2 teaspoons cumin seeds
- 2 (14-ounce) cans chick peas, drained and rinsed
- 8 cups roquette/rocket salad
- 1 teaspoon Maldon/kosher salt or 1/2 teaspoon table salt
- 1/4 cup rich cream sherry
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 170 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 580 mg |
| Serving Size | 1 of 4 servings |
| Calories | 170 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 580 mg |
Reviews
I didn’t think I was a garbanzo fan outside of hummus. This recipe showed me otherwise. It’s amazing, and full of flavor. Be sure to not overcook the arugula. Also, I’ve tried it with fresh garbanzos and it’s EVEN better. However, that negates how fast and easy this recipe is if you’ve put little or no thought into dinner (or lunch).
Do not try this. I’ve liked a few of Nigella’s recipe ideas but this is quite vile. On the up side it only too up 5 minutes of my life to cook and a lot less to dump in the trash.
(I’ve just tried to give it a no star rating but I wasn’t allowed, hence the one star
(I’ve just tried to give it a no star rating but I wasn’t allowed, hence the one star
Yuck. So, so bad. It isn’t really fair that people changed the recipe, added other ingredients, or used different cooking methods, then gave 5 stars. If you make it the way she did on TV, it is very bad. I ended up throwing it away, when I could have used the ingredients in a salad that might have been OK.
I love chickpeas, so I buy them dry and soak them in the slow cooker until they’re semi-tender and the skin peels back when I blow on them. I don’t know what the results of this recipe would be with canned garbanzos, but I do know what the results are for mine – fabulous. The sherry is a rich, syrupy note, the chickpeas become even nuttier as they soak up the liquid. The cumin pulls the whole thing together. I also add the arugula at the last minute and make sure it’s nice and soaked with the slightly reduced sherry. It wilts marvelously and does not lose its desired peppery flavor. I’ve added chorizo to this dish and served it as an entree when we’re craving warmth and green, and my husband adores it. So nutritious and satisfying. I make this about once a month.
I halved the recipe and added some lemon juice and additional ground cayenne. Recommend waiting to add the arugula until the very end, only needs a few minutes to wilt. Delicious, simple side dish. Going into my rotation!
I plan on making this for our vegetarian friend when she comes to visit. The flavor is exotic, smoky and deep, yet fresh.
As for the reviewer who didn’t like the cooked arugula, I didn’t cook it. Nigella states to wilt it slightly, which is what I did. I added a chopped shallot along with the cumin, cooked the chickpeas as suggested, took the chickpeas off the stove, mixed in the ‘rocket,” and let the steam do the wilting, a la Giada. Perfect!
Although, upon rewatching the episode (God bless DVR’s), I noticed that Nigella didn’t do as she suggested…the rocket looked completely cooked. I wouldn’t like that either!
I love to watch and listen to Nigella, but I have a problem in that everything she makes looks good and she makes it sound good, but then you cook it and it doesn’t taste good. I made this the last time this episode was shown. I cannot tell you how disgusting it was. Arugula is great in a salad but it’s just not meant to be cooked. It gets really bitter and stringy and gross. Chickpeas are also great in salad but not good cooked. They get dry and hard and not appealing at all. Sorry folks, but this one is just bad, bad, bad.
I was sitting watching tv at 8 in the morning with my roommate… this looks sooooo yummy, and she made it look so easy. I want to go out shopping now to make this meal.
GOOD LUCK TO YOU!!!!!!!!
GOOD LUCK TO YOU!!!!!!!!
This was terrific for me as I’m a chickpea and arugula(American term for rocket) fan.