Trish Deseine’s Chickpea Pasta with Mackerel, Lemon, Rocket and Black Garlic

A simple and nourishing midweek lunch or supper from food editor TRISH DESEINE


Chickpea pasta with mackerel, lemon, rocket and black garlic

A handy sauce for a nourishing midweek lunch or supper. Use any type of pasta, of course, but Bunalun’s organic chickpea is a storecupboard staple in our house.

For 2

15 minutes prep and cooking

150g dried pasta

2 heaped tablespoons cream cheese (or sour cream or Greek yoghurt, although your sauce will be thinner)

2 smoked mackerel filets

1 teaspoon black garlic paste

1 teaspoon ready to use chopped chilli

Juice and grated zest of 1/2 lemon

2 or 3 handfuls rocket or baby spinach

3 or 4 cherry tomatoes and a scallion, chopped, for garnish


Bring a pan of salted water to the boil and cook the pasta according to the packet instructions.

In a bowl, combine all the ingredients except the lemon juice and mash to a smoothish paste. Add the juice and mix through.

When the pasta is cooked, set aside a couple of ladlefuls of cooking water (about 200ml) and drain the rest away.

Off the heat, put the water back in the still hot pan and whisk through the garlic and mackerel paste to make the sauce. If it cools too much at this stage, give it a little blast of heat for ten seconds or so, but do not boil.

Add the warm pasta back to the pan, toss it in the sauce, stir through the rocket, garnish with the chopped tomatoes and scallion and serve.


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