Chickpea Stew with Mackerel
I usually make this stew when I have mackerel in the freezer and want something hearty without complications. It’s the kind of dish that works well for lunch but also for a later dinner. The chickpeas and fish complement each other nicely, and the ingredients are simple—nothing fancy.
Quick Info
Total Time: about 1 hour
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 8
Difficulty: easy
Recipe Type: main course, everyday meal
Ingredients
8 pieces of mackerel (cut into portions)
800 g cooked and drained chickpeas
2 red bell peppers
2 large onions
400 g diced tomatoes (canned)
3 bay leaves
1/2 teaspoon thyme
salt
pepper
100 ml oil
1 bunch of parsley
Instructions
1. Clean the fish by removing the intestines and rinsing it well under cold running water. Dry the pieces with paper towels, then season with salt and pepper. Sear them on both sides in a non-stick pan with just a little oil, enough to brown them slightly. Set them aside once cooked.
2. Slice the onion and bell peppers into thin strips. In a large pot, heat 100 ml of oil and add the onion and bell peppers. Sprinkle with a little salt. Cover the pot and let the vegetables soften over low heat for about 5 minutes. The salt helps them soften faster.
3. Add the bay leaves and thyme, give it a quick stir, then pour the diced tomatoes over the softened vegetables. Let it simmer for a few minutes on low heat to thicken the sauce.
4. Add the cooked and drained chickpeas to the vegetables. Stir, then add about a cup of water (approximately 200-250 ml). Cover and let it simmer for a few minutes over medium heat, about 10-15 minutes.
5. Once the vegetables and chickpeas have cooked together and the sauce has reduced, place the mackerel pieces on top. If the pot allows, transfer it to an oven-safe dish and bake in a preheated oven for 15 minutes. During this time, the fish will infuse its flavor into the stew.
6. Finally, sprinkle with chopped parsley. Serve hot.
Why I Make This Recipe Often
It’s a filling dish that yields multiple servings and doesn’t require hard-to-find ingredients. The chickpeas and mackerel pair very well, and the flavor is balanced. It also tastes good after reheating.
Tips and Variations
Tips
- You can use frozen mackerel, just make sure it’s well cleaned.
- For the onion and bell peppers, there’s no need to chop them too finely; larger strips hold up better during cooking.
- Salt the vegetables from the start to bring out their sweetness.
- Don’t overload with spices, as mackerel has a strong flavor.
Substitutions
- Mackerel can be replaced with another firm-fleshed fish, but the taste will be different.
- If you don’t have canned chickpeas, you can boil them at home, but it takes longer.
- Instead of canned diced tomatoes, ripe fresh tomatoes cut into cubes work well too.
Variations
- You can add other vegetables like carrots or celery, but the basic recipe stands well on its own.
- For a more intense flavor, you can add a bit of hot or smoked paprika along with the bay leaves and thyme.
Serving Ideas
- The stew pairs well with fresh bread.
- It can be served with polenta.
- If desired, sprinkle some fresh parsley on top just before serving.
Frequently Asked Questions
1. Can I use a different type of fish?
Yes, but mackerel has a distinct flavor that complements the chickpeas. Using another fish will yield a different result.
2. Can I make the recipe without an oven?
Yes, you can leave the fish on top on the stovetop over low heat, covered, but baking helps the flavors meld better.
3. Can I use chickpeas straight from the can?
Yes, just drain and rinse them a bit before using.
4. What should I do if the chickpeas aren’t cooked well?
Canned chickpeas are already cooked. If you’re boiling them at home, make sure they’re soft before adding them to the stew.
5. Can I prepare the recipe in advance?
Yes, the stew can be made a day ahead and keeps well in the fridge.
Nutritional Values (estimated per serving)
One serving (1/8 of the recipe) has approximately:
Calories: 320 kcal
Protein: 23 g
Fat: 14 g
Carbohydrates: 24 g
Values depend on how fatty the fish is and whether you use more or less oil. It’s a dish rich in protein and omega-3 fatty acids from the mackerel.
Storage and Reheating
The stew can be stored in the fridge in a covered container for up to 2 days. It can be reheated on the stovetop over low heat or in the microwave. Freezing is not recommended as it alters the texture of the fish.
I usually make this stew when I have mackerel in the freezer and want something hearty without complications. It’s the kind of dish that works well for lunch but also for a later dinner. The chickpeas and fish complement each other nicely, and the ingredients are simple—nothing fancy.
Quick Info
Total Time: about 1 hour
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 8
Difficulty: easy
Recipe Type: main course, everyday meal
Ingredients
8 pieces of mackerel (cut into portions)
800 g cooked and drained chickpeas
2 red bell peppers
2 large onions
400 g diced tomatoes (canned)
3 bay leaves
1/2 teaspoon thyme
salt
pepper
100 ml oil
1 bunch of parsley
Instructions
1. Clean the fish by removing the intestines and rinsing it well under cold running water. Dry the pieces with paper towels, then season with salt and pepper. Sear them on both sides in a non-stick pan with just a little oil, enough to brown them slightly. Set them aside once cooked.
2. Slice the onion and bell peppers into thin strips. In a large pot, heat 100 ml of oil and add the onion and bell peppers. Sprinkle with a little salt. Cover the pot and let the vegetables soften over low heat for about 5 minutes. The salt helps them soften faster.
3. Add the bay leaves and thyme, give it a quick stir, then pour the diced tomatoes over the softened vegetables. Let it simmer for a few minutes on low heat to thicken the sauce.
4. Add the cooked and drained chickpeas to the vegetables. Stir, then add about a cup of water (approximately 200-250 ml). Cover and let it simmer for a few minutes over medium heat, about 10-15 minutes.
5. Once the vegetables and chickpeas have cooked together and the sauce has reduced, place the mackerel pieces on top. If the pot allows, transfer it to an oven-safe dish and bake in a preheated oven for 15 minutes. During this time, the fish will infuse its flavor into the stew.
6. Finally, sprinkle with chopped parsley. Serve hot.
Why I Make This Recipe Often
It’s a filling dish that yields multiple servings and doesn’t require hard-to-find ingredients. The chickpeas and mackerel pair very well, and the flavor is balanced. It also tastes good after reheating.
Tips and Variations
Tips
- You can use frozen mackerel, just make sure it’s well cleaned.
- For the onion and bell peppers, there’s no need to chop them too finely; larger strips hold up better during cooking.
- Salt the vegetables from the start to bring out their sweetness.
- Don’t overload with spices, as mackerel has a strong flavor.
Substitutions
- Mackerel can be replaced with another firm-fleshed fish, but the taste will be different.
- If you don’t have canned chickpeas, you can boil them at home, but it takes longer.
- Instead of canned diced tomatoes, ripe fresh tomatoes cut into cubes work well too.
Variations
- You can add other vegetables like carrots or celery, but the basic recipe stands well on its own.
- For a more intense flavor, you can add a bit of hot or smoked paprika along with the bay leaves and thyme.
Serving Ideas
- The stew pairs well with fresh bread.
- It can be served with polenta.
- If desired, sprinkle some fresh parsley on top just before serving.
Frequently Asked Questions
1. Can I use a different type of fish?
Yes, but mackerel has a distinct flavor that complements the chickpeas. Using another fish will yield a different result.
2. Can I make the recipe without an oven?
Yes, you can leave the fish on top on the stovetop over low heat, covered, but baking helps the flavors meld better.
3. Can I use chickpeas straight from the can?
Yes, just drain and rinse them a bit before using.
4. What should I do if the chickpeas aren’t cooked well?
Canned chickpeas are already cooked. If you’re boiling them at home, make sure they’re soft before adding them to the stew.
5. Can I prepare the recipe in advance?
Yes, the stew can be made a day ahead and keeps well in the fridge.
Nutritional Values (estimated per serving)
One serving (1/8 of the recipe) has approximately:
Calories: 320 kcal
Protein: 23 g
Fat: 14 g
Carbohydrates: 24 g
Values depend on how fatty the fish is and whether you use more or less oil. It’s a dish rich in protein and omega-3 fatty acids from the mackerel.
Storage and Reheating
The stew can be stored in the fridge in a covered container for up to 2 days. It can be reheated on the stovetop over low heat or in the microwave. Freezing is not recommended as it alters the texture of the fish.