Serves: - 6 +
Ingredients
1 medium onion, finely chopped 3 cloves garlic, pressed ½ tsp chili flakes 3 tsp smoked paprika 2 tsp sumac 1½ tsp ground coriander 1½ tsp garlic granules 1 tsp dried oregano 3 cans tomato, polpa 4 cans butter beans 250 ml chicken broth 6 tbsp tahini 1 lemon, juiced 125 ml water 1 tbsp olive oil 1 tbsp honey 1 tsp salt
Method
Saute 1 medium onion, finely chopped with olive oil until translucent Add 3 cloves garlic, pressed Add ½ tsp chili flakes Add 3 tsp smoked paprika Add 2 tsp sumac Add 1½ tsp ground coriander Add 1½ tsp garlic granules Add 1 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 3 cans tomato, polpa and 250 ml chicken broth Simmer 20 minutes, partially covered Add 4 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 6 tbsp tahini, 1 lemon, juiced, 1 tbsp olive oil, 1 tsp salt Add 1 tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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