Moroccan Fish Over Spiced Chickpea Stew — Jewish Food Society

Ingredients

• 3 carrots, peeled and cut into chunks
• 1 red bell pepper, stemmed and seeded, cut into chunks
• ¼ of a lemon, skin on, seeds removed, cut into small chunks
• 2 cloves garlic
• 2 tablespoons chopped cilantro
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 tablespoon light olive oil
• 1 teaspoon turmeric
• 1 tablespoon paprika
• Kosher salt and freshly ground black pepper
• 6 skinless halibut fillets, about 6 oz. each
• Extra-virgin olive oil