In a large heated cast iron pan, add the oil, diced red pepper, and saute until softened.
Add the diced tomatoes and simmer on low heat for about 5 minutes.
Add dried chili peppers, red paprika, Tachbisha® Marinade, lemon juice, salt, and pepper for taste. Simmer for 5 more minutes.
Place the salmon fillets in the sauce and top with chickpeas. Spoon the sauce and chickpeas over the fish fillets so they are covered, then cook for another 10 minutes, covered.
Remove the lid and sprinkle the cilantro evenly to cover the surface of the fish and the sauce. Reduce heat and cook for 20 more minutes.
