Chickpeas with cumin and sherry

Description

This is not quite a stir-fry, though I do cook it in my wok. It's a useful way of providing a quick, filling bowl of not-the-usual vegetables whenever you want a boost.

Ingredients

1 tbsp wok oil (or use a mixture of sesame, garlic and vegetable oils)
2 tsp cumin seeds
2 x 410g/14oz cans chickpeas, rinsed and drained
1 x 130g/4½oz packet rocket salad
1 tsp sea salt or kosher salt, or ½ tsp table salt
60ml/2¼fl oz rich cream (sweet) sherry

Method

1. Heat the oil and cumin seeds in a wok or large frying pan.
2. 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.
3. Serve as a light meal for two, with or without a poached or soft-boiled egg on top, or as an accompaniment to the Scallops with chorizo.