Serves: - 8 +
Ingredients
1⅓ medium onion, finely chopped 4 cloves garlic, pressed ⅔ tsp chili flakes 4 tsp smoked paprika 2⅔ tsp sumac 2 tsp ground coriander 2 tsp garlic granules 1⅓ tsp dried oregano 4 cans tomato, polpa 5⅓ cans butter beans 333⅓ ml chicken broth 8 tbsp tahini 1⅓ lemon, juiced 166⅔ ml water 1⅓ tbsp olive oil 1⅓ tbsp honey 1⅓ tsp salt
Method
Saute 1⅓ medium onion, finely chopped with olive oil until translucent Add 4 cloves garlic, pressed Add ⅔ tsp chili flakes Add 4 tsp smoked paprika Add 2⅔ tsp sumac Add 2 tsp ground coriander Add 2 tsp garlic granules Add 1⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 4 cans tomato, polpa and 333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 5⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 8 tbsp tahini, 1⅓ lemon, juiced, 1⅓ tbsp olive oil, 1⅓ tsp salt Add 1⅓ 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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