Step 1

Heat oil in a large, non-stick skillet on medium high heat. Add in the garlic, and cook until slightly tender and fragrant, about 2-3 minutes.

Step 2

Stir in the diced tomatoes, tomato paste, chicken bouillon, chicken broth, cumin, onion powder, paprika, coriander, and salt and pepper. Bring to a simmer and then reduce heat to medium, stirring occasionally. Add in garbanzo beans and let cook for about 45 minutes, adding more broth as necessary if sauce becomes too thick.

Step 3

Taste and add additional spices and seasonings if necessary.

Step 4

Season both sides of fish fillets with additional salt, pepper and paprika, and then lightly mist with an olive oil mister.

Step 5

Place fish into pan with the tomato sauce, and gently cover each fillet with some of the sauce. Cover pan, and cook for about 15-20 minutes or until fish is cooked through and flakes easily with a fork, making sure to keep spooning sauce over the fish fillets while cooking.

Step 6

Garnish with optional parsley or cilantro and serve immediately.