- In a large skillet over medium heat, soften the onion, bell pepper and garlic in the oil. Add the spices and harissa, and cook for 1 minute, stirring regularly.
- Add the chickpeas, tomatoes, beans and chicken broth. Bring to a boil. Cover and simmer over low heat for about 20 minutes, or until the beans are tender. Season with salt and pepper.
- Add the fish. Cover and continue cooking for 4 to 5 minutes, or until the fish is thoroughly cooked and flakes easily with a fork.
Because this dish gets most of its flavour from the blend of spices, extra salt is not needed.