Serves: - 2 +
Ingredients
⅓ medium onion, finely chopped 1 cloves garlic, pressed ⅙ tsp chili flakes 1 tsp smoked paprika ⅔ tsp sumac ½ tsp ground coriander ½ tsp garlic granules ⅓ tsp dried oregano 1 cans tomato, polpa 1⅓ cans butter beans 83⅓ ml chicken broth 2 tbsp tahini ⅓ lemon, juiced 41⅔ ml water ⅓ tbsp olive oil ⅓ tbsp honey ⅓ tsp salt
Method
Saute ⅓ medium onion, finely chopped with olive oil until translucent Add 1 cloves garlic, pressed Add ⅙ tsp chili flakes Add 1 tsp smoked paprika Add ⅔ tsp sumac Add ½ tsp ground coriander Add ½ tsp garlic granules Add ⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 1 cans tomato, polpa and 83⅓ ml chicken broth Simmer 20 minutes, partially covered Add 1⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 2 tbsp tahini, ⅓ lemon, juiced, ⅓ tbsp olive oil, ⅓ tsp salt Add ⅓ 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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