Mackerel with Coriander & Lemon Chickpeas

My husband is generally and meat, potato and veggie kind of guy, but whenever I cook something like this he asks when I'll do it again!

Ingredients

Olive oil
1 onion - finely chopped
2 large garlic cloves - crushed
1 lemon - zest and the juice of one half
2 x 400g cans chickpeas - drained and rinsed
150ml vegetable stock
1 x 400g can tomatoes
4 mackerel fillets
1 large bunch coriander (cilantro)


Heat a little oil in a pan.  Add the onions, crushed garlic and lemon zest.  Cook until onions are just soft.

Add the chickpeas and stir until well coated.  Add the stock and tomatoes, stir well, then simmer until most of the liquid is absorbed.

Meanwhile, heat a little more oil in a large frying pan.  Season the mackerel fillets on both sides and fry for approx. 3 mins on each side.

Add the coriander and lemon juice to the chickpeas, stir well and season to taste.

Serve the chickpeas onto plates and top with the mackerel fillets.

Enjoy!

Caryl ♥