Chickpeas with Rocket (Arugula) and Sherry is a delightful and flavorful dish that’s both easy to prepare and packed with nutrition. Here’s a simple recipe to make this savory and aromatic dish:
Chickpeas with Rocket and Sherry
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry sherry (or white wine as a substitute)
1 cup vegetable or chicken broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander (optional)
1/2 teaspoon red pepper flakes (adjust to taste)
1 cup fresh rocket (arugula), roughly chopped
Salt and pepper to taste
Juice of 1 lemon (optional, for added brightness)
Chopped fresh parsley (for garnish, optional)
Instructions:
Sauté the Aromatics:
Heat olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion and cook until it becomes translucent and soft, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Spices:
Stir in the ground cumin, smoked paprika, ground coriander (if using), and red pepper flakes. Cook for about 1 minute to toast the spices.
Deglaze the Pan:
Pour in the sherry (or white wine), stirring to deglaze the pan and scrape up any browned bits from the bottom.
Allow the sherry to simmer for about 2-3 minutes, reducing slightly.
Add Chickpeas and Broth:
Stir in the chickpeas and vegetable or chicken broth. Bring to a simmer.
Cook for about 10 minutes, or until the chickpeas are heated through and the liquid has slightly reduced.
Add Rocket and Season:
Stir in the chopped rocket (arugula) and cook for an additional 2-3 minutes until the rocket has wilted.
Season with salt and pepper to taste.
If desired, squeeze in some lemon juice for extra brightness.
Garnish and Serve:
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