This Mediterranean inspired recipe is so delicious with the sweet and smoked paprika cooked in a rich tomato sauce giving this dish it’s unique robust flavour .The protein packed mackerel and chickpeas takes this recipe to the next level. Serve it warm with a toasted sourdough bread or on it’s own as a light nutritious lunch.
If you love smoky paprika flavours in a tasty tomato sauce with oily rich mackerel, you will so love this recipe!
Mediterranean flavours have always been one of my favourites and for me it works so well during the summer months with all the fresh produce and herbs that become available.
I came across a recipe that inspired me to make this dish, from Yasmin Khan, Ripe Figs cookbook. I made a few changes including adding the mackerel and what I loved about this dish is the simplicity, smoky flavours from the smoked and sweet paprikas with the tomato sauce, fresh herbs and once adding the mackerel it adds another level of tastiness and nutritional value.
Now I served it on a toasted sourdough bread and enjoyed it for a light lunch. In my recipe, it serves four and it was very satisfying for me after eating one slice of sourdough bread with the toppings.
INGREDIENTS AND TIPS
- Extra virgin olive oil: recommend using a good quality olive oil
- Onion
- Garlic
- Paprika: smoked paprika and sweet paprika, Hungarian sweet paprika can be used here
- Roma tomatoes: I have used canned whole and diced; if using whole break them down to smaller pieces to speed up the cooking process
- Seasoning: Himalayan sea salt and pepper
- Chickpeas or Garbanzo beans: are basically the same; other options are lima beans, navy beans or white kidney beans
- Herbs: fresh dill and parsley
- Wild mackerel: skinless and boneless canned mackerel was my choice of fish and other options are tuna, sardines, salmon, trout and halibut
- Feta cheese: a topping to add and it is optional
- Sourdough bread: is how I served this recipe and other options are to eat it as it is with crispy ciabatta bread
WHY MAKE THIS RECIPE
- It’s pantry friendly when most of the ingredients you will already have available
- Conveniency of using pantry ingredients on busy weekdays ie. canned fish
- Super nutritious
- Rich in protein and fiber
- All ingredients are cooked in one-pan
- Meatless, grain-free, dairy-free if you opt out of adding feta
- Cause it tastes SO GOOD!!
CANNED OR FRESH MACKEREL.....
It’s known fact that which ever choices you make, canned or fresh, they both offer amazing healthy benefits. Over the years, canned fish has been created to be delicious, nutritious, sustainable and to last and maintain it’s freshness and health benefits.
Whether you choose fresh or canned mackerel, both are rich in Omega 3 fatty acids, Vitamin D, Protein, Magnesium, Potassium and Selenium. So the next time you are in the grocery store, grab a can or two of fish!
HOW TO MAKE THIS RECIPE
First start by sautéing onions in a heated skillet with extra virgin olive oil. Then add garlic, stir in oregano, sweet paprika and smoked paprika, then add the tomatoes, salt and pepper. Simmer for about 10-12 minutes.
Add the chickpeas and boiling water. Cover and cook for another 15-20 minutes. Some of the liquid will evaporate.
Stir in the remaining 2 tablespoons of olive oil, parsley and dill. Simmer for another 5 minutes. Taste and adjust seasoning at this time.
Final step is garnish with more herbs and serve as is or over toasted sourdough bread. Crumble with feta if desired.
This recipe makes are excellent weekday meal. It’s made with basic ingredients that you will find in your pantry and as I mention there are several fish options. It reheats perfectly with all those delicious rich flavours.
When serving it on toasted sourdough bread, don’t forget to add the fresh dill and parsley. The freshness from the herbs perfectly balances the rich smoky and fish flavours.
I have also made an Easy Crispy Garlic Toast with Tomatoes and Beans and Ranch-style Eggs with Salsa and Feta recipes that you may love! Both were equally delicious and so easy to make!
If you so desired add feta cheese, as it does offer a tangy salty flavour with a creamy texture. I have to admit, my go to cheeses are feta and goat cheese, which you may have noticed on my blog.
STORING
Store in the refrigerator for up to 3-4 days. Make sure it is well sealed in a container. This recipe can be stored in the freeze for up to 3 months including the mackerel.
DID YOU MAKE THIS RECIPE?……..
I would love to hear your comments, suggestions or any feedback.
Smoky Chickpeas with Mackerel
Equipment
- skillet
Ingredients
- 3 tbsp extra virgin olive oil, divided
- 1/2 onion, finely chopped
- 1 garlic, minced
- 1/2 tsp oregano
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1-14 oz can diced Roma tomatoes
- 1/2 tsp Himalayan sea salt
- 1/4 tsp pepper
- 1-15 oz can chickpeas, rinsed and drained
- 1/2 cup boiling water
- 1-4 oz or 115g canned wild mackerel fillets
- 1-2 tbsp fresh dill, chopped
- 1-2 tbsp fresh parsley, chopped
- 1/3 cup feta cheese (optional)
- sourdough bread, toasted or grilled (optional)
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onion and sauté for 5-7 minutes until soft and transparent. Add garlic and cook for about one minute, stir in oregano, sweet paprika and smoked paprika, then add the tomatoes, salt and pepper. Simmer for about 10-12 minutes.
- Add the chickpeas and boiling water. Cover and cook for another 15-20 minutes. Some of the liquid will evaporate.
- Stir in the remaining 2 tablespoons of olive oil, 1 tablespoon each of parsley and dill. Simmer for another 5 minutes. Taste and adjust seasoning at this time.
- Garnish with the extra herbs and serve. Crumble with feta if you like. Enjoy!!
