Marrakech Fish Tagine with Olives and Chickpeas (Tagine del Hoot bil Hemsch ul Zitoun)

Ingredients

• 2 teaspoons garlic, minced or 2 cubes Gefen Frozen Garlic
• 1/2 bunch fresh cilantro, cleaned and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon hot paprika (or 2 long, red, hot peppers, cut in half and seeded)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 2 pounds skinless salmon (or white fish), cut into fillets
• 2 carrots, cut lengthwise into halves and then into quarters
• 1 red and 1 yellow bell pepper, membrane and seeds removed, flesh cut into wheels
• 1 medium yellow onion, chopped
• 7 and 1/2 ounces Tuscanini Chickpeas, drained
• 1/4 cup Gefen Pitted Green Olives
• 2 medium tomatoes, cut into cubes
• 1 lemon, sliced into thin wheels
• 1 cup fish stock