Wednesday, 18 August 2010

Basil and Lemon Chickpeas with Mackerel

I am off on holiday tomorrow for just over a week, so this will be my last entry until I get back as there is no Internet, although hopefully I'll be doing lots of cooking, as well as entering my Victoria Sponge cake into the local village show. I left for my parents house yesterday and one of my last clean out the freezer and fridge meals was this mackerel and chickpea dish, it was really simple to make and the only change I made from the original recipe was the addition of some green beans, which needed eating. It was also really tasty.

Basil and Lemon Chickpeas with Mackerel (adapted from Good Food Magazine July 2008)
(Serves 4)

3 tbsp olive oil, plus extra 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
100g green beans, chopped in half
150ml vegetable stock
85g sundried or fresh tomatoes, halved
4 mackerel 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, green beans 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.

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