Basil and Lemon Chickpeas with Mackerel

Yields1 Serving
 3 tbsps olive oil
 1 bunch spring onions
 1 large crushed garlic clove
 1 lemon
 400g chickpeas
 150ml vegetable stock
 85g tomatoes
 4 mackerel fillets
 1 bunch basil
1

1. Into a large shallow pan, heat 2tbsps olive oil. Add in the spring onions, lemon zest and the garlic. Leave the mixture to cook for 2 minutes until the onions become tender, but they should still be very green.

3

2. Add in the chickpeas and stir until they are well coated into the onion mixture. Lightly crush using a potato masher and then add in the tomatoes and the stock. Simmer this for 3-4 minutes until the liquid is absorbed and then leave to cool slightly.

5

3. Heat the rest of the oil into a large non-stick frying pan over a medium heat. Season the mackerel fillets on both sides, frying for 3 minutes on each side, starting with the skin. These may need to be cooked in 2 batches.

7

4. Add in the basil along with a squeeze of lemon juice to the chickpeas. Season to taste. Before serving, spoon the warm chickpeas onto serving plates, drizzling with a bit of extra olive oil on top of the mackerel fillets.

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Ingredients

 3 tbsps olive oil
 1 bunch spring onions
 1 large crushed garlic clove
 1 lemon
 400g chickpeas
 150ml vegetable stock
 85g tomatoes
 4 mackerel fillets
 1 bunch basil

Directions

1

1. Into a large shallow pan, heat 2tbsps olive oil. Add in the spring onions, lemon zest and the garlic. Leave the mixture to cook for 2 minutes until the onions become tender, but they should still be very green.

3

2. Add in the chickpeas and stir until they are well coated into the onion mixture. Lightly crush using a potato masher and then add in the tomatoes and the stock. Simmer this for 3-4 minutes until the liquid is absorbed and then leave to cool slightly.

5

3. Heat the rest of the oil into a large non-stick frying pan over a medium heat. Season the mackerel fillets on both sides, frying for 3 minutes on each side, starting with the skin. These may need to be cooked in 2 batches.

7

4. Add in the basil along with a squeeze of lemon juice to the chickpeas. Season to taste. Before serving, spoon the warm chickpeas onto serving plates, drizzling with a bit of extra olive oil on top of the mackerel fillets.

Basil and Lemon Chickpeas with Mackerel

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