Preheat the oven to 400°F (200°C).

In a medium bowl, stir together the cilantro, tomato, garlic, crushed paprika, sweet paprika, turmeric, black pepper, salt, and olive oil.

In another bowl, mix 2 tablespoons of the prepared sauce with the chickpeas. Spread the chickpeas in a 9-by-13-inch/23-by-33 cm baking dish or another shallow oven-safe pan. Lay the sea bass fillets on top of the chickpeas, skin side down if applicable. Spoon 1 tablespoon of the sauce over each fillet, spreading it evenly to coat the fish. Scatter the mini bell peppers and optional chili pepper around the fillets. Add the water to the remaining sauce, stir well, and pour it around the fish in the baking dish (avoiding the fish itself).

Bake for 20 to 25 minutes, until the sea bass fillets are just cooked through and flake easily with a fork. For the final 5 minutes, switch the oven to broil to slightly brown the top.

Serve hot, directly from the dish.