Categories: September2010, Side dish, beans, chickpeas, try*this

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

Directions

1. 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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