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.
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.
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.
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.
Ingredients
Directions
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.
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.
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.
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.