Season the fish with a pinch of salt and let it sit for 5 minutes. Pat the fish dry with paper towels and add the fish and fish mixture ingredients to a large food processor. Pulse 3-5 times, until well chopped and just slightly chunky.

Remove from the food processor, add to a bowl and add the fish seasoning to the bowl. Mix well to combine. Cover with foil and refrigerate.

Meanwhile, make the sauce: Heat a large skillet over medium heat and add the olive oil, caraway seeds, cumin seeds, salt, and paprika to the skillet. Let the spices toast and bloom for a minute, then add the red pepper, jalapeno, lemon, garlic, tomato, and harissa paste. Stir together until fragrant, 3-5 minutes. Add the tomatoes, sugar and water and let the sauce cook for 20 minutes on low heat, lightly simmering.

Remove the fish mixture from the fridge and form into 25 balls, around 1” each. Add the fish balls to the sauce and pour in the chickpeas. Add the chopped cilantro to the pan and let it cook on low heat, covered, for 40 minutes. Garnish with fresh parsley leaves and serve hot.