Basil & lemon chickpeas with mackerel
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oilplus extra for drizzling
- 1 bunch spring onionsliced
- 1 large garlic clovecrushed
- zest 1 lemonand squeeze of juice
- 2 x 400g can chickpeasdrained and rinsed
- 150ml vegetable stock
- 85g SunBlush tomatohalved
- 4 mackerelfillets, skin on
- 1 large bunch basil
Nutrition: per serving
- kcal486
- fat31g
- saturates5g
- carbs24g
- sugars4g
- fibre7g
- protein29g
- salt1.21glow
Method
step 1
Heat 2 tbsp oil in a large, shallow pan. Add the spring onions, garlic and lemon zest, then cook for 2 mins 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 mins or until the liquid is absorbed, then set aside to cool slightly.
step 2
Meanwhile, heat the remaining oil in a large, non-stick frying pan over a medium heat. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side. You’ll probably need to cook these in two batches.
step 3
Add the basil and a squeeze of lemon juice to the chickpeas, then season to taste. To serve, spoon the warm chickpeas onto serving plates, drizzle with a little extra olive oil and top with the mackerel fillets.
