basil and lemon chickpeas with mackerel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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
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.
Recipe from Good Food magazine, July 2008 .
Number of Servings: 4
Recipe submitted by SparkPeople user JWOURMS.
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.
Nutritional Info 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
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