Basil & lemon chickpeas with mackerel

Basil & lemon chickpeas with mackerel

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Good Food favourite Lesley Waters proves that healthy can be hearty - and tasty too!

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
486
protein
29g
carbs
24g
fat
31g
saturates
5g
fibre
7g
sugar
4g
salt
1.21g

Ingredients

  • 3 tbsp olive oil, plus extra for drizzling
  • 1 bunch spring onion, sliced
  • 1 large garlic clove, crushed
  • zest 1 lemon and squeeze of juice
  • 2 x 400g can chickpeas, drained and rinsed
  • 150ml vegetable stock
  • 85g SunBlush tomatoes, halved
  • 4 mackerel fillets, skin on
  • 1 large bunch basil

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Method

  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.
  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.
  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.

Recipe from Good Food magazine, July 2008

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Comments

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Bigspottedcat's picture
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PS - I used sun dried tomatoes seasoned in olive oil. The fresh basil and lemon juice really make the chick peas pop out against the oily fish.

Bigspottedcat's picture
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DELICIOUS!
Got fresh mackerel from the Harbour and stuck to the recipe. My 3 year old loved it as did his parents.
YUM YUM

tinkapook78's picture
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I found this a very tasty dish. Instead of 2 tins of chickpeas i did 1x chickpeas 1x butter beans and i changed the tomatoes to tinned tomatoes as thats what i had in, but i enjoyed it just the same i think the tinned tomatoes made the dish less dry and went well with the fish. Will definatley be having this again!

lindsayeliz's picture
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tastier than I had thought it would be from looking at the ingredients. The lemon gave the chieckpeas a nice lift.

pippachoc's picture
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Oops, forgot the star rating!

pippachoc's picture
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Oh dear goodness, the chickpeas were LOVELY! It was a struggle to save some for my hubby! Used semi dried toms in olive oil which worked superbly, and the whole dish was succulent and tasty. Wanted to try and see if they were good the next day cold for salads, but no chance there. Shall knock up another batch with this aim.

erinvermaak's picture
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Really delicious and so far from tasteless! The chickpea mix does need a little extra seasoning, but the end result is lovely and summery and made the most divine supper with a bit of wilted baby spinach.

njhall's picture
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I really like the chick pea part of this recipe and use them with sea bass and steamed spinach.

tillilass's picture
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The only adjustment I used was butter beans as I didn't have chickpeas available and this worked quite well. Quick and easy to adjust for only 2 people and would certainly make this again.

Frantic Flapjack's picture
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Good ingredients but the end result was disappointing. The consistency of the dish was good, but it was tasteless. I also used smoked mackerel which helped with flavour.

carmelegan's picture

I did this with smoked mackerel (all I had) and it was lovely. Would probably add a bit of fres chilli the next time.

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