Basil & Lemon Chickpeas With Mackerel
This vibrant and nutritious recipe features flavorful chickpeas cooked with spring onions, garlic, lemon zest, and SunBlush tomatoes, creating a zesty and aromatic base. The mackerel fillets, seasoned and pan-fried to perfection, are then served atop the warm chickpea mixture, garnished with fresh basil and a squeeze of lemon. It's a delightful dish that showcases a wonderful balance of flavors and textures.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 486 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 1.21 milligram of sodium
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