Serves: - 10 +
Ingredients
1⅔ medium onion, finely chopped 5 cloves garlic, pressed ⅚ tsp chili flakes 5 tsp smoked paprika 3⅓ tsp sumac 2½ tsp ground coriander 2½ tsp garlic granules 1⅔ tsp dried oregano 5 cans tomato, polpa 6⅔ cans butter beans 416⅔ ml chicken broth 10 tbsp tahini 1⅔ lemon, juiced 208⅓ ml water 1⅔ tbsp olive oil 1⅔ tbsp honey 1⅔ tsp salt
Method
Saute 1⅔ medium onion, finely chopped with olive oil until translucent Add 5 cloves garlic, pressed Add ⅚ tsp chili flakes Add 5 tsp smoked paprika Add 3⅓ tsp sumac Add 2½ tsp ground coriander Add 2½ tsp garlic granules Add 1⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 5 cans tomato, polpa and 416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 6⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 10 tbsp tahini, 1⅔ lemon, juiced, 1⅔ tbsp olive oil, 1⅔ tsp salt Add 1⅔ 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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