Mackerel with ’nduja chickpeas

Two plates of mackerel with crisp skin sat on a tomato and chickpea mix with a pink linen background

Try this recipe for mackerel with ‘nduja chickpeas, then check out our mackerel curry, mackerel puttanescasmoked mackerel salad and more mackerel recipes.

  • 100
  • Total time 45 minutes
  • Difficulty Easy


  • olive oil 5 tbsp, plus extra for drizzling
  • onion 1, finely chopped
  • ’nduja 100g
  • garlic 3 cloves, finely chopped
  • cherry tomatoes 400g tin
  • chickpeas 400g tin
  • lemon 1, zested and juiced
  • mackerel 4 fillets
  • paprika 2 tbsp


  • Step 1

    Heat 2 tbsp of the olive oil in a deep frying pan and gently cook the onion with a pinch of salt for 10 minutes until soft.

    Step 2

    Add the ’nduja and cook for 5 minutes, breaking up with a spoon until the oil turns a deep red and the ’nduja is starting to crisp. Tip in the garlic and cook for a minute more before adding the tomatoes and the chickpeas along with their liquid. Bring to a simmer, then cook gently for 25 minutes. Season.

    Step 3

    Tip the parsley, lemon zest and juice, and remaining 3 tbsp of oil into a small bowl, season and mix well.

    Step 4

    Put the mackerel fillets on a plate and sprinkle over the paprika on both sides with lots of seasoning, then drizzle with a little oil.

    Step 5

    Heat a non-stick frying pan over a medium-high heat and cook the mackerel fillets for 2-3 minutes, skin-side down, until crisp, then flip and cook for a further minute. Spoon the ’nduja chickpeas into shallow bowls, top each with a mackerel fillet, then spoon over some of the parsley sauce.

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Nutritional data

  • kcals 590
  • fat 44.9g
  • saturates 10.6g
  • carbs 18g
  • sugars 7.5g
  • fibre 7.4g
  • protein 24.8g
  • salt 1.3g

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