Place the chickpeas in a bowl and cover completely with room temperature water to soak overnight at room temperature.

Drain the soaked chickpeas, rinse with water, and drain again. Place the chickpeas into a medium sized pot and fill the pot with water, about 8 cups until it reaches 2 inches below the rim.

Place the pot over high heat and bring it to a boil. Lower the heat to low and cook for 4 hours covered with a gentle simmer, stirring occasionally. Check how much water is left in the pot each hour. If the water reduces beneath the chickpeas add enough boiling water to cover the chickpeas. 

After 4 hours, add paprika, salt, black pepper, garlic, and olive oil. Mix well and cover the pot. Allow the mixture to simmer, stirring often, for 30 more minutes. Add the cilantro into the stew, stir and continue cooking for 30 more minutes, or until the stew has thickened and the chickpeas are tender.

Before serving, increase the heat to medium heat. Sprinkle the tilapia fillets with salt (one pinch of salt per fillet). Gently place two tilapia fillets into the stew and make sure they are completely submerged in the liquid, add more water if needed. Cook the tilapia covered with a simmer for about 15 to 20 minutes or until the fish is opaque and cooked through. Gently use a perforated spatula to transfer the fish onto a tray. Place the remaining two tilapia fillets into the stew and repeat the cooking process until they are cooked through. 

To serve, place one tilapia filet onto an individual plate and add a ladle full of the chickpea stew around the fish. Serve hot with a slice of challah bread.