Smoky Chickpeas with Mackerel

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Smoky Chickpeas with Mackerel

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.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, light meal

Cuisine: Mediterranean

Servings:

Calories: 116kcal

Author: Rose

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, then add the mackerel, 1 tablespoon each of parsley and dill. Simmer for another 5-6 minutes, long enough to heat through the mackerel. Taste and adjust seasoning at this time.
Garnish with the extra herbs and serve. Crumble with feta if you like. Enjoy!!

Notes

Note: store in refrigerator for up to 3-4 days in a sealed container. Freezer friendly for up to 3 months in a freezer safe container.

Nutrition