Pat salmon filets dry and season with a pinch of kosher salt. Heat oil in the bottom of a large pan (mine was a 12-inch round).

When hot, add all the spices, and mix together for about 30 seconds to release their flavors. Add onions and garlic (if you need a little more oil, add it in) and sauté for about one to two minutes until soft, then add peppers and jalapeno, if including. Mix together and cook until soft for about five minutes, stirring occasionally.

Pour crushed tomatoes over the vegetables to coat, adding a bit of hot water if needed for a saucy consistency. Add chickpeas, bring to a simmer, cover pan to cook for about 10 minutes on low-medium heat.

Add salmon filets to the pan, spooning some sauce over each filet. Simmer on low, covered, for approximately 25 minutes until cooked through. Check on it half-way through cooking to make sure there’s still plenty of sauce and add a little bit of water if needed. When cooked, top with plenty of cilantro and lemon slices, optional, over salmon and simmer for another three minutes.

Serve family style or plate individually. Garnish with additional fresh cilantro and lemon slices, if desired.