- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 477.0
- Total Fat: 21.1 g
- Cholesterol: 66.0 mg
- Sodium: 1,069.0 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 8.5 g
- Protein: 30.5 g
basil and lemon chickpeas with mackerelSubmitted by: JWOURMS
1 tbsp olive oil , (plus extra optional 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 mackerels fillets, skin on
1 large bunch basil
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.
Recipe from Good Food magazine, July 2008 .
Number of Servings: 4
Recipe submitted by SparkPeople user JWOURMS.