Heat oil in a pot and sauté the peppers, carrots, jalapeno peppers, and garlic for 10 minutes; don’t let them get too soft.

Add the chickpeas and tomatoes or tomato juice. Add the spices to the pot.

Drizzle lemon juice over the fish; add the fish to veggies. Sprinkle parsley over it and cook for 40–45 minutes, covered. Serve warm.