• 2 each English cucumber
• 4 pound tomato chopped
• 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
• 2 ounce red onion peeled
• 4 clove garlic peeled
• 6 tablespoon extra virgin olive oil
• 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
• 2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro chopped plus more for garnish

Optional Garnishes

• cucumber chopped
• cherry tomato
• fresh cilantro or other fresh herbs
• freshly ground black pepper
• extra virgin olive oil drizzle

• 3 pound cod fillet Thick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
• 15 ounce canned chickpeas
• 1 cup red onion thinly sliced
• 1 red bell pepper seeded and cut into stripes
• 2 tablespoon garlic minced
• 1/4 cup extra virgin olive oil
• 2 tablespoon tomato paste
• 1 1/2 tablespoon smoked paprika Or replace with sweet paprika if you don't like the smoked flavor
• 1/2 teaspoon cayenne pepper or more if you like extra heat
• 2 teaspoon ground ginger
• 1 tablespoon ground cumin
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper or more if you like extra heat
• 1 cup water
• 28 ounce canned crushed tomatoes
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh mint chopped