Serves: - 4 +
Ingredients
⅔ medium onion, finely chopped 2 cloves garlic, pressed ⅓ tsp chili flakes 2 tsp smoked paprika 1⅓ tsp sumac 1 tsp ground coriander 1 tsp garlic granules ⅔ tsp dried oregano 2 cans tomato, polpa 2⅔ cans butter beans 166⅔ ml chicken broth 4 tbsp tahini ⅔ lemon, juiced 83⅓ ml water ⅔ tbsp olive oil ⅔ tbsp honey ⅔ tsp salt
Method
Saute ⅔ medium onion, finely chopped with olive oil until translucent Add 2 cloves garlic, pressed Add ⅓ tsp chili flakes Add 2 tsp smoked paprika Add 1⅓ tsp sumac Add 1 tsp ground coriander Add 1 tsp garlic granules Add ⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 2 cans tomato, polpa and 166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 2⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 4 tbsp tahini, ⅔ lemon, juiced, ⅔ tbsp olive oil, ⅔ tsp salt Add ⅔ 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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