Serves: - 1012 +
Ingredients
168⅔ medium onion, finely chopped 506 cloves garlic, pressed 84⅓ tsp chili flakes 506 tsp smoked paprika 337⅓ tsp sumac 253 tsp ground coriander 253 tsp garlic granules 168⅔ tsp dried oregano 506 cans tomato, polpa 674⅔ cans butter beans 42166⅔ ml chicken broth 1012 tbsp tahini 168⅔ lemon, juiced 21083⅓ ml water 168⅔ tbsp olive oil 168⅔ tbsp honey 168⅔ tsp salt
Method
Saute 168⅔ medium onion, finely chopped with olive oil until translucent Add 506 cloves garlic, pressed Add 84⅓ tsp chili flakes Add 506 tsp smoked paprika Add 337⅓ tsp sumac Add 253 tsp ground coriander Add 253 tsp garlic granules Add 168⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 506 cans tomato, polpa and 42166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 674⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1012 tbsp tahini, 168⅔ lemon, juiced, 168⅔ tbsp olive oil, 168⅔ tsp salt Add 168⅔ 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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