Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, roughly chop the onion, thinly slice the garlic and cut the red bell pepper into thin strips

Add the cut vegetables into the hot fry pan, mix together, the mix every 1 minute so everything evenly sautes

In the meantime, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides and cut each fillet into 2 evenly sized pieces

After 5 to 6 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomato, turn it up to a high heat, mix and then simmer

After 5 minutes and the grated tomato has slightly thickened, add in the drained chickpeas, white wine and season with sea salt & black pepper, mix together and then simmer

Once the alcohol has been cooked off in the wine, about 3 minutes, add in the pieces cod, all in a single layer and evenly spaced out, gently flip each piece so they're fully coated, then place a lid on the pan and lower to a low-medium heat

After 3 to 4 minutes and the fish is just cooked through, remove the pan from the heat

Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!