Serves: - 1112 +
Ingredients
185⅓ medium onion, finely chopped 556 cloves garlic, pressed 92⅔ tsp chili flakes 556 tsp smoked paprika 370⅔ tsp sumac 278 tsp ground coriander 278 tsp garlic granules 185⅓ tsp dried oregano 556 cans tomato, polpa 741⅓ cans butter beans 46333⅓ ml chicken broth 1112 tbsp tahini 185⅓ lemon, juiced 23166⅔ ml water 185⅓ tbsp olive oil 185⅓ tbsp honey 185⅓ tsp salt
Method
Saute 185⅓ medium onion, finely chopped with olive oil until translucent Add 556 cloves garlic, pressed Add 92⅔ tsp chili flakes Add 556 tsp smoked paprika Add 370⅔ tsp sumac Add 278 tsp ground coriander Add 278 tsp garlic granules Add 185⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 556 cans tomato, polpa and 46333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 741⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1112 tbsp tahini, 185⅓ lemon, juiced, 185⅓ tbsp olive oil, 185⅓ tsp salt Add 185⅓ 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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