Fish

basil and lemon chickpeas with mackerel is for Dinner.

basil and lemon chickpeas with mackerel takes 10 minutes to prepare.

basil and lemon chickpeas with mackerel takes 15 minutes to cook.

basil and lemon chickpeas with mackerel makes 4 servings.

The ingredients for basil and lemon chickpeas with mackerel are:

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

Here is how you make basil and lemon chickpeas with mackerel:

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: 4Recipe submitted by SparkPeople user JWOURMS.

The nutritional information for basil and lemon chickpeas with mackerel is:

• 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

The dietary needs meet for basil and lemon chickpeas with mackerel is Gluten Free