Serves: - 7 +
Ingredients
1⅙ medium onion, finely chopped 3½ cloves garlic, pressed 7/12 tsp chili flakes 3½ tsp smoked paprika 2⅓ tsp sumac 1¾ tsp ground coriander 1¾ tsp garlic granules 1⅙ tsp dried oregano 3½ cans tomato, polpa 4⅔ cans butter beans 291⅔ ml chicken broth 7 tbsp tahini 1⅙ lemon, juiced 145⅚ ml water 1⅙ tbsp olive oil 1⅙ tbsp honey 1⅙ tsp salt
Method
Saute 1⅙ medium onion, finely chopped with olive oil until translucent Add 3½ cloves garlic, pressed Add 7/12 tsp chili flakes Add 3½ tsp smoked paprika Add 2⅓ tsp sumac Add 1¾ tsp ground coriander Add 1¾ tsp garlic granules Add 1⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 3½ cans tomato, polpa and 291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 4⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 7 tbsp tahini, 1⅙ lemon, juiced, 1⅙ tbsp olive oil, 1⅙ tsp salt Add 1⅙ 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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