Serves: - 1084 +
Ingredients
180⅔ medium onion, finely chopped 542 cloves garlic, pressed 90⅓ tsp chili flakes 542 tsp smoked paprika 361⅓ tsp sumac 271 tsp ground coriander 271 tsp garlic granules 180⅔ tsp dried oregano 542 cans tomato, polpa 722⅔ cans butter beans 45166⅔ ml chicken broth 1084 tbsp tahini 180⅔ lemon, juiced 22583⅓ ml water 180⅔ tbsp olive oil 180⅔ tbsp honey 180⅔ tsp salt
Method
Saute 180⅔ medium onion, finely chopped with olive oil until translucent Add 542 cloves garlic, pressed Add 90⅓ tsp chili flakes Add 542 tsp smoked paprika Add 361⅓ tsp sumac Add 271 tsp ground coriander Add 271 tsp garlic granules Add 180⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 542 cans tomato, polpa and 45166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 722⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1084 tbsp tahini, 180⅔ lemon, juiced, 180⅔ tbsp olive oil, 180⅔ tsp salt Add 180⅔ 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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