Basil & lemon chickpeas with mackerel

Basil & lemon chickpeas with mackerel

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

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

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.

Per serving

486 kcalories, protein 29g, carbohydrate 24g, fat 31 g, saturated fat 5g, fibre 7g, sugar 4g, salt 1.21 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo Frantic Flapjack

    24 July 2008

    Frantic Flapjack rated and commented on this recipe

    2 stars

    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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  • Binder photo jand

    18 August 2008

    jand rated and commented on this recipe

    3 stars

    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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  • Binder photo Nicolata

    27 November 2008

    Nicolata rated and commented on this recipe

    4 stars

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

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  • Binder photo Erin

    01 July 2009

    Erin rated and commented on this recipe

    5 stars

    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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  • Binder photo Claus

    28 July 2009

    Claus rated this recipe

    5 stars

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  • Binder photo Pippa

    07 July 2010

    Pippa commented on this recipe

    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.

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  • Binder photo Pippa

    07 July 2010

    Pippa rated and commented on this recipe

    5 stars

    Oops, forgot the star rating!

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  • Binder photo lindsay23

    27 January 2011

    lindsay23 rated and commented on this recipe

    4 stars

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

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  • Binder photo Janine

    12 February 2011

    Janine rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Bigspottedcat

    28 April 2012

    Bigspottedcat rated and commented on this recipe

    5 stars

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

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  • Binder photo Bigspottedcat

    28 April 2012

    Bigspottedcat commented on this recipe

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

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
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Per serving

486 kcalories, protein 29g, carbohydrate 24g, fat 31 g, saturated fat 5g, fibre 7g, sugar 4g, salt 1.21 g

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