Basil & lemon chickpeas with mackerel

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Lesley Waters

5 ratings

Recipe by Lesley Waters

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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.

Per serving

486 kcalories, protein 29g, carbohydrate 24g, fat 31 g, saturated fat 5g, fibre 7g, salt 1.21 g

Latest comments and suggestions

• Kari

  09 July 2008

  Kari commented on this recipe

  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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• Frantic Flapjack

  24 July 2008

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• jand

  18 August 2008

  jand rated and commented on this recipe

  

  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.

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• Nicolata

  27 November 2008

  Nicolata rated and commented on this recipe

  

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

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• Erin

  01 July 2009

  Erin rated and commented on this recipe

  

  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.

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• Claus

  28 July 2009

  Claus rated this recipe

  

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

2 of 5-a-day, high in fibre, source of omega 3

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

Per serving

486 kcalories, protein 29g, carbohydrate 24g, fat 31 g, saturated fat 5g, fibre 7g, salt 1.21 g

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