Serves: - 5 +
Ingredients
⅚ medium onion, finely chopped 2½ cloves garlic, pressed 5/12 tsp chili flakes 2½ tsp smoked paprika 1⅔ tsp sumac 1¼ tsp ground coriander 1¼ tsp garlic granules ⅚ tsp dried oregano 2½ cans tomato, polpa 3⅓ cans butter beans 208⅓ ml chicken broth 5 tbsp tahini ⅚ lemon, juiced 104⅙ ml water ⅚ tbsp olive oil ⅚ tbsp honey ⅚ tsp salt
Method
Saute ⅚ medium onion, finely chopped with olive oil until translucent Add 2½ cloves garlic, pressed Add 5/12 tsp chili flakes Add 2½ tsp smoked paprika Add 1⅔ tsp sumac Add 1¼ tsp ground coriander Add 1¼ tsp garlic granules Add ⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 2½ cans tomato, polpa and 208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 3⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 5 tbsp tahini, ⅚ lemon, juiced, ⅚ tbsp olive oil, ⅚ tsp salt Add ⅚ 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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