Basil & lemon chickpeas with mackerel

Basil & lemon chickpeas with mackerel

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(10 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Good Food favourite Lesley Waters proves that healthy can be hearty - and tasty too!

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal486
  • fat31g
  • saturates5g
  • carbs24g
  • sugars4g
  • fibre7g
  • protein29g
  • salt1.21g
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Ingredients

  • 3 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bunch spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 large garlic clove, crushed
  • zest 1 lemon and squeeze of juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 x 400g can chickpeas, drained and rinsed
  • 150ml vegetable stock
  • 85g SunBlush tomato, halved
  • 4 mackerel fillets, skin on
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 1 large bunch basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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.

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Comments (13)

elaineincornwall's picture
5

Used red onion instead of spring onions as I didn't have any, but followed the recipe apart from that and we really enjoyed it. My son commented that it was a "Spanish style dish" by which he means great on flavour but not great to look at!

greippi42's picture

I took on board some of the comments, and ended up completely altering this recipe because I swapped the chickpeas for linguine.

Swapped the tomatoes for sundried ones in olive oil. Added a fresh red chilli and assorted fresh Italian herbs. Used smoked mackerel. Added lemon zest but not the juice. Didn't use the stock. Seasoned with salt + pepper.
Served with rocket + balsamic on the side.

Bigspottedcat's picture
5

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
5

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
4

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
4

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

pippachoc's picture
5

Oops, forgot the star rating!

pippachoc's picture
5

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
5

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
4

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

tillilass's picture
3

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
2

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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