basil and lemon chickpeas with mackerel

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Nutritional Info
  • 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

View full nutritional breakdown of basil and lemon chickpeas with mackerel calories by ingredient
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Number of Servings: 4


    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.

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