Shared by Kim Kushner

This recipe was shared by Kim Kushner. Read more about her family in "Remaking a Moroccan Shabbat Fish Recipe."
In a food processor, combine the carrots, bell pepper, lemon, and garlic. Process until chopped into small pieces. Add the herbs and chickpeas and pulse 1 or 2 times until all ingredients are chopped into tiny pieces, but not mushy.
In a large sauté pan, heat the light olive oil over medium-high heat. Add the chickpea mixture and stir in the turmeric and paprika. Season generously with salt and pepper to taste. Cook the mixture until bubbly, about 3 minutes.
Reduce the heat to medium-low. Season the halibut with salt and pepper, and place the fish over the chickpea mixture. Drizzle the halibut with extra-virgin olive oil, cover, and simmer for 10 minutes. Uncover and spoon some of the sauce and chickpea mixture over the fish before serving.
Make-Ahead: The chickpea mixture can be prepared up to 2 days in advance and stored in an airtight container in the fridge (do not freeze!).
Recipe adapted from “I Heart Kosher: Beautiful Recipes from My Kitchen” by Kim Kushner (Weldon Owen 2018)