Serve with Nigella's Moroccan tagine and couscous for a North African dinner.
Ingredients
Method
1) Heat the oil and cumin seeds together in a wok. Add the chickpeas, salad, salt and sherry and give a good stir.
2) Continue stirring over heat until the rocket and any other leaves have wilted, the chickpeas have warmed through and the liquid has reduced a little.
Rate this recipe
Overall Rating:
4.10
(10)
