2 teaspoons olive oil

1 medium red bell pepper, cut into 1/4-inch strips (about 1 1/2 cups)

3 tablespoons tomato puree

1/2 cup water

2 teaspoons minced garlic

1/2 tablespoon paprika

1 teaspoon ground cumin

Salt and freshly ground black pepper

1 cup rinsed and drained reduced-sodium chickpeas

3/4 pound cod fish fillet or any white fish fillet

2 tablespoons chopped cilantro (optional garnish)

Heat oil in a large nonstick skillet over medium high heat. Add the red bell peppers and soften for about 2 minutes. Add the garlic and continue to saute 1 minute. Add the tomato puree and cook to combine with the pepper about 1 to 2 minutes. Add the water, cumin and paprika. Mix well, add chickpeas and fish. Lower heat to low, cover and simmer 10 minutes. An instant thermometer should read 145 degrees. Remove from the heat and let sit 2 to 3 minutes. Divide between two dinner plates and serve.

Yield 2 servings.

Per serving: 391 calories (22% from fat), 9.6 g fat (1.2 g saturated, 3.1 g monounsaturated), 72 mg cholesterol, 40.9 g protein, 37.1 g carbohydrates, 10.1 g fiber, 292 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”