Mediterranean Mackerel Pasta with Chickpeas and Coconut Sauce

1.Cook the rice according to package instructions. Once cooked, set aside and keep warm.

2.In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.

4.Add the mackerel fillets to the skillet, cooking for about 3-4 minutes on each side until they are cooked through and flaky. Remove the mackerel from the skillet and set aside.

5.In the same skillet, add the drained red kidney beans and chickpeas, stirring to combine. Cook for about 2-3 minutes until heated through.

6.Pour in the coconut milk, smoked paprika, and dried oregano. Stir well and let it simmer for about 5 minutes to thicken slightly.

7.Add the cooked pasta to the skillet, tossing to coat the pasta in the coconut sauce. Season with salt and pepper to taste.

8.Flake the cooked mackerel and gently fold it into the pasta mixture along with the diced mozzarella cheese, allowing the cheese to melt slightly from the heat of the pasta.

9.Serve the Mediterranean mackerel pasta on a plate, alongside a portion of rice. Garnish with fresh parsley.