Spanish Moroccan Fish

Ingredients

• 1 tablespoon olive oil
• 1 whole onion
• 1 clove garlic
• 15 ounce chickpea
• 2 whole red bell peppers
• 1 large carrot
• 3 whole tomatoes
• 4 whole olives
• 0.25 cup parsley
• 0.25 cup cumin
• 3 tablespoons paprika
• 2 tablespoons chicken bouillon
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 5 pounds tilapia

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2Add garbanzo beans, bell peppers, carrot, tomatoes, and olives; continue to cook until peppers are slightly tender, about 5 minutes more.
3. 3Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over vegetables. Season with salt. Stir to incorporate.
4. 4Place tilapia on top of vegetables and add enough water to cover vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.