For ➋-➍1 tbs wok oil (or use a mixture of sesame, garlic & vegetable oils)
2 ts cumin seeds
2 x 410 g cans chickpeas, rinsed & drained
130 g rocket salad
1 ts sea salt or kosher salt, or ½ ts table salt
60 ml rich cream (sweet) sherry
Heat the oil and cumin seeds in a wok or large frying pan.
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.
Serve as a light meal, with or without a poached or soft-boiled egg on top, or as a side-dish for e.g. scallops with chorizo.
Read a tip on cooking dried chickpeas.
