Heat a little canola oil in a large pot over medium heat. Slice the red bell pepper into thin strips and sauté until it softens and releases its natural sweetness, about 3–4 minutes.

Thinly slice the ripe tomatoes and add them to the pot. Toss in the peeled garlic cloves, then reduce the heat and let them soften, about 5 minutes, until the tomatoes start to break down and form a sauce.

Stir in ¼ of the chopped cilantro, ½ teaspoon paprika, and ¼ teaspoon turmeric. Add ½ cup water, the dried hot peppers or fresh jalapeño, and the drained chickpeas. Cover the pot and let everything simmer on low heat, allowing the flavors to meld together for about 10 minutes.

In a separate bowl, mix ½ cup canola oil with 1 heaping tablespoon paprika, ½ teaspoon turmeric, and 1 tablespoon salt. Add the remaining cilantro and stir until smooth.

Dip each tilapia fillet into the spiced oil mixture, making sure it’s evenly coated.

Gently place the coated fillets into the simmering sauce and chickpeas. Pour the remaining spiced oil over the fish and chickpeas. Cover and cook on low heat until the fish is cooked through, about 10–15 minutes.

Carefully lift the fillets from the pot and serve them on plates with a generous helping of the sauce and chickpeas. Garnish with additional fresh cilantro.