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Basil & lemon chickpeas with mackerel

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 486
  • Carbohydrates 24
  • Saturated Fat 5
  • Sugar 4
  • Protein 29
  • Fat 31
  • Fibre 7
  • Salt 1.21

Nutrition per serving

  • Calories 486
  • Carbohydrates 24
  • Saturated Fat 5
  • Sugar 4
  • Protein 29
  • Fat 31
  • Fibre 7
  • Salt 1.21

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

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.

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