Heat a large frypan on medium-high heat. Add the oil, then cook and stir the onion and garlic until slightly tender. Add the capsicums, carrots, tomatoes, olives and chickpeas and continue to cook until the capsicums are slightly tender.
Sprinkle the parsley, paprika, cumin, cayenne and chicken stock powder over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover and cook for 40 minutes.