Serves: - 9 +
Ingredients
1½ medium onion, finely chopped 4½ cloves garlic, pressed ¾ tsp chili flakes 4½ tsp smoked paprika 3 tsp sumac 2¼ tsp ground coriander 2¼ tsp garlic granules 1½ tsp dried oregano 4½ cans tomato, polpa 6 cans butter beans 375 ml chicken broth 9 tbsp tahini 1½ lemon, juiced 187½ ml water 1½ tbsp olive oil 1½ tbsp honey 1½ tsp salt
Method
Saute 1½ medium onion, finely chopped with olive oil until translucent Add 4½ cloves garlic, pressed Add ¾ tsp chili flakes Add 4½ tsp smoked paprika Add 3 tsp sumac Add 2¼ tsp ground coriander Add 2¼ tsp garlic granules Add 1½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 4½ cans tomato, polpa and 375 ml chicken broth Simmer 20 minutes, partially covered Add 6 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 9 tbsp tahini, 1½ lemon, juiced, 1½ tbsp olive oil, 1½ tsp salt Add 1½ 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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