How to make
Chop the onion and stew it in oil, until it softens.
Add the sliced roasted peppers to it and stew for another 2-3 minutes.
Add the tomato puree, a pinch of sugar and stir. Pour the cleaned and washed rice and fry it, until it becomes transparent.
Pour the liquid from the strained chickpeas and water. The total amount of liquid should be 3 cups.
Stir and add the sliced pickles and chickpeas. Season with salt, black pepper and crushed dried spearmint (if fresh, it should be finely chopped), stir and pour everything into a baking pan.
Bake the fish dish at 360°F (180°C), until the rice cooks well and the dish absorbs the liquid.
The fish dish with mackerel, chickpeas and rice is ready.
