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Heat 1 TBSP oil in a tagine or medium skillet (with a tight-fitting lid for later).
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Add the tomato paste, garlic, tomatoes, and peppers. Sauté for about 3 minutes.
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Add chickpeas, water, cilantro, salt, pepper, and ¼ tsp. Ras el hanout. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
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Meanwhile, mix the remaining Ras el hanout, paprika and cumin with 1 TBSP olive oil. Massage into both sides of the halibut and set aside.
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After 30 minutes simmering, nestle the fish into the tomato mixture, squeeze with lemon juice and add lemon slices.
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Cover and continue to cook for 5 minutes.
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Fish is done when flakes with a fork. The cooking time will depend on the thickness of your fish.
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Garnish with more cilantro and serve immediately with rice of choice, or couscous.