Fish Stew with Sesame, Thyme, and Tomato

Ingredients:

2 Swai fillets
1 can diced tomatoes
1 can prepared chickpeas
2 large cloves garlic
2 tablespoons Za’atar ( I used Ziyad Brand, Product of Jordan, made of roasted wheat, roasted thyme, ground sumac, sesame seeds and salt)
1 tablespoon Tahini (approximately) Tahini is pure sesame paste.
Olive oil
Salt & Pepper


Directions.

Put tomatoes, Za’atar, and Tahini in a crock pot on low. Add salt and pepper.

Remove skins from chickpeas by placing them in a deep bowl with water and gently rubbing handfuls of them between your palms. The skins should come off easily and float to the top.

Add chickpeas and a few tablespoons of olive oil.

Let mixture stew on low for a few hours.

Prepare the Swai fillets by cutting them up into rough chunks.

Add the fish to the mixture.

Let the fish be infused with the stew’s flavors for at least 20 minutes. Swai is not a very delicate fish so you can leave it in for as long as you like and even re-heat it without it coming completely apart.

Drizzle olive oil, sprinkle some salt and serve with fresh pita bread.

Enjoy!