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Basil and Lemon Chickpeas with Mackerel
Food in Season January – Chickpeas with Mackerel

Rich in omega 3 oil, this mackerel and chickpea dish is a great seasonal recipe.

Chickpeas with Mackerel

Prep time 10 mins | serves 2 | 517 calories per serving

Ingredients

  • 40g Tomatoes, Meditterranean, Sunblush, TTD, Sainsbury's
  • 1½ Tbsps/22.5ml Oil, Extra Vergine Olio De Oliva, Gentile, Bertolli
  • 30g Onions, Spring Or Scallion, Raw, Average
  • 1 Clove/3g Garlic, Raw, Average
  • ½ Tbsp/3g Lemon, Peel, Raw, Average
  • 1 Juiced/35.5ml Juice, Lemon, Fresh, Average
  • 1 Can/240.4g Chick Peas, in Water, Drained, Organic, Sainsbury's
  • 1 Cube/5.9g Stock Cubes, Vegetable, Dry, Oxo
  • 2 Fillets/200g Mackerel, Fillets, Ready Prepared, Fresh, Raw, Sainsbury's
  • 2 Tbsps/10g Basil, Fresh, Average

Method

  1. Heat 1 tbsp oil in a large, shallow pan.
  2. Add half a bunch of sliced spring onions, 1 crushed garlic clove, and the zest of 1 lemon, then cook for 2 mins until the onions are tender but still very green.
  3. Add 1 x 400g can of drained chickpeas, then stir until well coated in the onion mixture.
  4. Lightly crush with a potato masher, then add 100ml vegetable stock and the halved sunblush tomatoes.
  5. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.

    Meanwhile, heat 1/2 tbsp olive oil in a large, non-stick frying pan over a medium heat.
  6. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side.
  7. Add a handful of torn basil and a squeeze of lemon juice to the chickpeas, then season to taste.

To serve, spoon the warm chickpeas onto serving plates, and top with the mackerel fillets.

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