Nigella Chickpeas With Rocket And Sherry Recipe [GUIDE]

At first glance, Chickpeas with Rocket and Sherry might sound like an odd pairing. I mean, chickpeas are usually part of heartier stews or curries and rocket (which we in the U.S. call arugula) is usually tossed in a light salad. But trust me, Nigella pulls off the blend effortlessly.

In this dish, the creamy, nutty richness of chickpeas is elevated with the sharp, peppery notes of rocket while sherry-yes, you heard that right, sherry-lends a sophisticated, slightly sweet depth to the whole thing. It’s one of those recipes where you taste the ingredients and yet they come together in a way that feels surprising but completely natural. The rocket brings an unexpected zing and the sherry adds a little warmth while the chickpeas are the solid foundation.

I first tried this recipe when I was going through a phase of cooking with ingredients I had lying around. One evening, I had a tin of chickpeas and some rocket but not much else. Then I remembered Nigella’s recipe and I thought, why not? It’s the kind of dish that sneaks up on you-super easy but feels like it could be served at a dinner party. Definitely a ’wow’ factor for something that’s thrown together in less than 20 minutes!

Nigella Chickpeas With Rocket And Sherry Recipe

Ingredients Needed

The beauty of this recipe is how simple and straightforward the ingredients are, yet they come together in such a comforting, savory symphony. Here’s what you’ll need:

• 1 can of chickpeas (about 400g). The chickpeas are the backbone of this dish. If you want to use dried chickpeas, you can but honestly, the canned version is much faster and just as tasty.
• 2 tablespoons of sherry. This is the secret ingredient that adds a bit of complexity to the dish. Don’t skip this! You can use dry or medium sherry, depending on your preference. It’s the sherry that makes this dish special, so it’s worth grabbing a bottle (even if you only use it occasionally).
• A good handful of rocket. Rocket (arugula) gives the dish its peppery bite and you don’t need much. Just a handful will do but feel free to be generous if you like the bold, tangy flavor.
• Olive oil – A good quality extra virgin olive oil to bring it all together.
• Salt and pepper – For seasoning, though you can always adjust to taste.
• Garlic – A couple of cloves, finely chopped or minced. It adds a lovely aromatic base to the dish.
• Lemon – The juice of half a lemon adds that fresh, zesty finish that complements the richness of the chickpeas and sherry.

Equipment Needed

There’s no need for fancy equipment here, just a few basics:

• A large frying pan or skillet. This is where all the magic happens.
• A spoon or spatula. To stir and toss everything around.
• A knife and chopping board. For the garlic and any adjustments you might make to the rocket.
• A can opener – Because we’re using canned chickpeas here (unless you’re going the dried route, in which case, you’ll need to soak them overnight).

Honestly, this is a no-fuss recipe in every way. You don’t need fancy gadgets or techniques. just a good pan and your sense of taste!

Instructions To Make Nigella Lawson’s Chickpeas With Rocket And Sherry

Making this dish is simple but it’s all about timing and paying attention to how the ingredients come together. Here’s how you do it:

1. Heat up the pan. Get your frying pan on a medium heat and add a good glug of olive oil. Let it warm up until it shimmers just a little.
2. Cook the garlic – Once the oil is hot, add the chopped garlic and sauté it gently until it softens and turns a light golden color. Don’t rush this part-garlic takes a minute to get that fragrant, mellow flavor that will infuse the entire dish.
3. Add the chickpeas – Drain and rinse your canned chickpeas and then toss them into the pan. Let them warm through for a few minutes, stirring occasionally. The chickpeas should start to absorb the flavors from the garlic and olive oil.
4. Pour in the sherry. Once the chickpeas are nice and toasty, add the sherry. You’ll hear a sizzle and the smell will be amazing. The sherry will deglaze the pan a little, helping to lift up all the garlic-y goodness from the bottom.
5. Let it cook – Stir the chickpeas in the sherry and let everything cook together for another 5 minutes. The chickpeas will absorb some of the sherry and the sauce will reduce just slightly, becoming a bit thicker.
6. Add the rocket – Now, throw in your rocket (arugula). It’ll wilt almost instantly, adding its peppery kick to the dish. Toss everything around for a minute or two.
7. Finish with lemon – Squeeze half a lemon over the dish. This will give it a fresh pop of citrus that lifts all the flavors and adds balance to the richness of the chickpeas and the depth from the sherry.
8. Season – Taste and season with salt and pepper as needed. You may want a little more lemon juice, depending on your preference.
9. Serve – This dish is best served immediately while the chickpeas are warm and the rocket still has a bit of bite to it. I usually serve it on its own as it’s satisfying enough to be a main but it also makes a fantastic side dish to grilled meats or fish.

What I Learnt

What struck me the most when making this dish is how versatile it is. It’s so simple, yet the ingredients can really shine. It reminded me of how important it is to respect the flavors in a dish. nothing here is overpowering but everything works in harmony.

The sherry, for example, transforms the chickpeas into something a little more elegant than you’d expect from a humble legume. It’s the difference between a quick meal and something that feels like it has a little more thought behind it. I also learned that you can elevate a dish with just one or two ingredients. In this case, the sherry and the rocket really make the chickpeas feel fresh and lively.

Another thing? Timing. Nigella always emphasizes cooking with the food, not to the food and this recipe is a perfect example of that. If you rush through, you’ll miss out on those subtle layers of flavor.

FAQs

Can I Use Canned Chickpeas For Nigella Lawson’s Chickpeas With Rocket And Sherry Recipe?

Absolutely! Canned chickpeas are a great shortcut if you’re short on time. Just make sure to rinse and drain them well. If you want an extra touch of texture, you can even sauté them a bit in olive oil before mixing them with the rocket and sherry. It adds a little crispiness to each bite!

What Kind Of Sherry Should I Use In This Recipe?

The best kind for Nigella’s recipe is a dry sherry, like Fino or Amontillado. It has the right balance of depth without being too sweet. If you’re not sure, think of it like a good splash of white wine with a little more complexity-just enough to make the chickpeas sing without overwhelming them.

Can I Substitute The Rocket (arugula) With Something Else If I Can’t Find It?

Sure! If you can’t get your hands on rocket (or arugula), a peppery salad green like watercress would work beautifully. Or, if you’re in the mood for something milder, baby spinach could be a good swap. Just keep in mind that the rocket’s spicy kick is a key part of the flavor, so go for something with a little bite!