Serves: 1 +
Ingredients
⅙ medium onion, finely chopped ½ cloves garlic, pressed 1/12 tsp chili flakes ½ tsp smoked paprika ⅓ tsp sumac ¼ tsp ground coriander ¼ tsp garlic granules ⅙ tsp dried oregano ½ cans tomato, polpa ⅔ cans butter beans 41⅔ ml chicken broth 1 tbsp tahini ⅙ lemon, juiced 20⅚ ml water ⅙ tbsp olive oil ⅙ tbsp honey ⅙ tsp salt
Method
Saute ⅙ medium onion, finely chopped with olive oil until translucent Add ½ cloves garlic, pressed Add 1/12 tsp chili flakes Add ½ tsp smoked paprika Add ⅓ tsp sumac Add ¼ tsp ground coriander Add ¼ tsp garlic granules Add ⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add ½ cans tomato, polpa and 41⅔ ml chicken broth Simmer 20 minutes, partially covered Add ⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1 tbsp tahini, ⅙ lemon, juiced, ⅙ tbsp olive oil, ⅙ tsp salt Add ⅙ 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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