1. In a six-quart saucepan, sauté onion in oil until soft. Add garlic and tomatoes and continue to sauté about five more minutes.
2. Add tomato sauce and spices and simmer about 10 minutes. Add fish and chickpeas and cook about 20 minutes, adding lemon juice and parsley at the end.
3. Can be served hot, cold, or at room temp.