• 1 large red pepper, sliced
  • 5 tbsp. oil
  • 1 hot pepper
  • 1½ cups cooked or canned chickpeas
  • 6 garlic cloves, sliced
  • 3 fillets tilapia
  • 2 tbsp. sweet paprika
  • ½ bunch cilantro (coriander), roughly chopped
  • Salt, to taste
  • Water


  1. Sauté the red pepper in the oil until just wilted. Add the hot pepper to the pan for flavor.
  2. Pour in the chickpeas and sliced garlic, and stir.
  3. Place the tilapia fillets on top of the chickpeas and vegetables.
  4. Sprinkle the paprika, salt and cilantro over the fish.
  5. Add some water to the pan, less than a cup. Cook covered, over a low flame, for 30 minutes.