Basil and lemon chickpeas with mackerel


Basil and lemon chickpeas with mackerel

Basil and lemon chickpeas with mackerel
Basil and lemon chickpeas with mackerel

Mackerel is such great value and so good for you. Pair it with flavoursome chickpeas for a well-balanced, scrumptious meal.


Takes 25 minutes • Serves 4.

– 3 tbsp olive oil, plus extra for drizzling.

– 1 bunch of spring onions, sliced.

– 1 large garlic clove, crushed.

– zest of 1 lemon and squeeze of juice.

– 2 × 400g cans chickpeas, drained and rinsed.

– 150ml/¼ pint vegetable stock.

– 85g/3oz sundried tomatoes in oil, halved.

– 4 mackerel fillets, skin on.

– 20g pack fresh basil, leaves torn.


Step 1:
Heat two tablespoons of the oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 minutes until the onions are tender but still very green. Add the chickpeas, then stir until well coated in the onion mixture. Lightly crush with a potato masher, then add the stock and tomatoes. Simmer for 3–4 minutes or until the liquid is absorbed, then set aside to cool slightly.

Step 2:
Meanwhile, heat the remaining oil in a non-stick frying pan over a medium heat. Season the mackerel and fry for 3 minutes each side, starting on the skin side.

Step 3:
Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas on to serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.

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