Chickpeas with Mackerel

Ingredients

• 40g sunblush tomatoes
• 1½ tbsps olive oil
• 30g spring onions
• 1 garlic clove
• ½ tbsp lemon peel
• 1 juice lemon
• 1 can chickpeas
• 1 cube vegetable stock
• 2 mackerel fillets
• 2 tbsps fresh basil

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. Lightly crush with a potato masher, then add 100ml vegetable stock and the halved sunblush tomatoes. Simmer for 3-4 mins or until the liquid is absorbed, then set aside to cool slightly.
4. Meanwhile, heat 1/2 tbsp olive oil in a large, non-stick frying pan over a medium heat.
5. Season the mackerel fillets on both sides and fry for 3 mins each side, starting on the skin side.
6. 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.