Serves: - 1102 +
Ingredients
183⅔ medium onion, finely chopped 551 cloves garlic, pressed 91⅚ tsp chili flakes 551 tsp smoked paprika 367⅓ tsp sumac 275½ tsp ground coriander 275½ tsp garlic granules 183⅔ tsp dried oregano 551 cans tomato, polpa 734⅔ cans butter beans 45916⅔ ml chicken broth 1102 tbsp tahini 183⅔ lemon, juiced 22958⅓ ml water 183⅔ tbsp olive oil 183⅔ tbsp honey 183⅔ tsp salt
Method
Saute 183⅔ medium onion, finely chopped with olive oil until translucent Add 551 cloves garlic, pressed Add 91⅚ tsp chili flakes Add 551 tsp smoked paprika Add 367⅓ tsp sumac Add 275½ tsp ground coriander Add 275½ tsp garlic granules Add 183⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 551 cans tomato, polpa and 45916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 734⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1102 tbsp tahini, 183⅔ lemon, juiced, 183⅔ tbsp olive oil, 183⅔ tsp salt Add 183⅔ 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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