Heat olive oil in a skillet over medium heat. Saute garlic with paprika and cumin for 30 seconds.
Add crushed tomatoes and water; simmer 8 minutes until slightly thickened.
Stir in chickpeas and harissa; simmer 3 minutes. Season with salt and pepper.
Nestle fish pieces into the sauce, cover, and cook 8-10 minutes until fish is opaque and flakes easily.
Finish with lemon juice and cilantro. Serve hot with plenty of sauce.
Estimated macros
41 gProtein
44 gCarbohydrates
32 gFat
10 gFiber
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