4 to 5 salmon filets, about 2 pounds, 1 and 1/4 to 1 and 1/2 inches thick

1/3 cup Tuscanini Olive Oil, or enough to coat bottom of pan and sauteing

1 bag Gefen Organic Chickpeas, rinsed and drained

1 24-ounce bottle Tuscanini Crushed Tomatoes

1/4 to 1/2 cup hot water, if needed

1 onion, chopped

5 to 6 cloves garlic, chopped

1/2 each red, yellow, orange bell peppers

1/2 jalapeno, sliced thin (optional)

1 bunch (2 to 3 handfuls) cilantro, cleaned

2 teaspoons turmeric

2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon cumin

1/2 teaspoon chili powder (or more to taste)

1/4 teaspoon black pepper

pinch chili flakes or cayenne (optional)

lemon slices (optional), for garnish