Chickpeas in Lemon‑Basil Sauce with Crispy Mackerel

• olive oil↗3 ст. л. tbsp

  plus extra for drizzling

• green onion↗1

  chopped

• large garlic clove↗1

  minced

• lemon↗цедра 1

  zest and a little juice

• canned chickpeas↗2 x 400g

  drained and rinsed

• vegetable broth↗150ml ml
• SunBlush tomato↗85g g

  cut in half

• mackerel fillet↗4

  with skin

• basil↗1

Step-by-step instructions

1. 1

   Heat 2 tbsp olive oil in a large shallow skillet. Add the chopped green onion, minced garlic and lemon zest, sauté for 2 minutes until the onion softens while staying bright green. Add the canned chickpeas, stirring so they are well coated with the vegetable mixture. Roughly mash them with a potato masher, pour in the vegetable broth and add the halved tomato. Simmer for 3‑4 minutes until the liquid evaporates, then remove from heat and let cool slightly.

2. 2

   Meanwhile, in another large non‑stick skillet over medium heat, heat the remaining oil. Season the mackerel fillets on both sides and fry for about 3 minutes per side, starting with the skin side. If necessary, cook the fish in two batches to ensure even browning.

3. 3

   Stir the large bunch of basil and a few drops of lemon juice into the chickpeas, seasoning to taste. Plate the warm chickpeas, drizzle with a little more olive oil and top with the mackerel fillets.