Heat a drizzle of canola oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced red bell pepper and cook for 3 to 4 minutes until slightly softened.

Add the sliced tomatoes and peeled garlic cloves. Reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Stir in one-quarter of the chopped cilantro, ½ teaspoon paprika, ¼ teaspoon turmeric, the sliced chili peppers, and the water. Add the chickpeas, cover the pot, and simmer gently for 10 minutes to allow the flavors to blend.

Meanwhile, prepare the spiced oil. In a medium bowl, whisk together the canola oil, the remaining paprika, remaining turmeric, salt, and the rest of the chopped cilantro until well combined.

Dip each tilapia fillet into the spiced oil mixture, coating both sides thoroughly.

Carefully arrange the coated fish over the simmering tomato and chickpea mixture. Pour any remaining spiced oil evenly over the fish.

Cover the pot and cook over low heat for 10 to 15 minutes, or until the fish flakes easily with a fork and is fully cooked.

Serve each fillet with plenty of the rich tomato sauce and chickpeas. Garnish with additional chopped cilantro and serve with crusty bread, couscous, or steamed rice