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Basil & lemon chickpeas with mackerel

Basil & lemon chickpeas with mackerel

A star rating of 4.3 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal486
fat31g
saturates5g
carbs24g
sugars4g
fibre7g
protein29g
low insalt1.21g
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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 tomato , halved
  • 4 mackerel fillets, skin on
  • 1 large bunch basil

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.

Recipe from Good Food magazine, July 2008

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Overall rating

A star rating of 4.3 out of 5.22 ratings
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