Ingredients
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1 tablespoon vegetable oil
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1 medium onion, chopped
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3 tomatoes, chopped
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15 ounces garbanzo beans, drained and rinsed
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1/4 cup fresh parsley, chopped
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3 tablespoons paprika
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4 tablespoons ground cumin
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1 teaspoon cayenne pepper
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salt
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5 lbs tilapia fillets
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1 garlic clove, finely chopped
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1 large carrot, thinly sliced
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2 red bell peppers, seeded and sliced into strips
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2 tablespoons chicken bouillon granules
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4 olives, chopped
Instructions
- Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and garlic, until slightly tender.
- Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans.
- Continue to cook until the peppers are slightly tender.
- Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
- Season with salt to taste.
- Stir to incorporate.
- Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for 40 minutes.