Chick Peas With Rocket And Sherry Recipes

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CHICK PEAS WITH ROCKET AND SHERRY



Chick Peas with Rocket and Sherry image

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.

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 15m

Yield 4 servings as an accompaniment to the main course, but you c

Number Of Ingredients 6

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

Steps:

  • 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.

COD WITH CHICKPEAS AND SHERRY



Cod with Chickpeas and Sherry image

An Andalusian dish with a sweet, aromatic sauce. Do not use canned chickpeas here.

Yield makes 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
2 cod fillets, each about 1 inch thick (about 1 1/2 pounds total)
Salt and freshly ground black pepper
4 cups cooked chickpeas, with their liquid (see page 36)
3/4 cup sherry, preferably amontillado
2 tablespoons minced garlic
Chopped fresh parsley for garnish (optional)

Steps:

  • Preheat the oven to 300°F. Put 1 tablespoon of the oil in a nonstick skillet large enough to hold the cod in one layer (cook in batches if necessary, but undercook the first batch by about a minute, as it will remain in the oven longer); turn the heat to medium-high. When the oil is hot, add the fish, shiny side (where the skin was) up. Cook, undisturbed, for about 5 minutes, or until the cooked side is evenly browned. Turn the fish onto an ovenproof plate, browned side up, sprinkle with salt and pepper, and put it in the oven.
  • Immediately add the chickpeas (with about 1 cup of their cooking liquid) to the skillet and cook, stirring, for about a minute. Add all but 2 tablespoons of the sherry and raise the heat to high. Cook, shaking the pan now and then, until the liquid is all but evaporated and the chickpeas are beginning to brown. Stir in the garlic along with some salt and pepper and cook for 1 minute, stirring occasionally; stir in the remaining olive oil and sherry.
  • By this time the fish will be done. (If it is not, hold the chickpeas over low heat until it is.) Serve it on top of the chickpeas, garnished with the parsley if you like.

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