Recipes: Basil & lemon chickpeas with mackerel

Good Food favourite Lesley Waters proves that healthy can be hearty - and tasty too!

• 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
• 150ml vegetable stock
• 85g SunBlush tomatoes , halved
• 4 mackerel fillets, skin on
• 1 large bunch basil

  

  1. 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.
  2. 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.
  3. 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.

  Per serving

  486 kcalories, protein 29g, carbohydrate 24g, fat 31 g, saturated fat 5g, fibre 7g, sugar 4g, salt 1,21 g