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Basil & lemon chickpeas with mackerel
- 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
Directions:View on BBC Good Food
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