Serves: - 404 +
Ingredients
67⅓ medium onion, finely chopped 202 cloves garlic, pressed 33⅔ tsp chili flakes 202 tsp smoked paprika 134⅔ tsp sumac 101 tsp ground coriander 101 tsp garlic granules 67⅓ tsp dried oregano 202 cans tomato, polpa 269⅓ cans butter beans 16833⅓ ml chicken broth 404 tbsp tahini 67⅓ lemon, juiced 8416⅔ ml water 67⅓ tbsp olive oil 67⅓ tbsp honey 67⅓ tsp salt
Method
Saute 67⅓ medium onion, finely chopped with olive oil until translucent Add 202 cloves garlic, pressed Add 33⅔ tsp chili flakes Add 202 tsp smoked paprika Add 134⅔ tsp sumac Add 101 tsp ground coriander Add 101 tsp garlic granules Add 67⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 202 cans tomato, polpa and 16833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 269⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 404 tbsp tahini, 67⅓ lemon, juiced, 67⅓ tbsp olive oil, 67⅓ tsp salt Add 67⅓ 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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