Serves: - 1131 +
Ingredients
188½ medium onion, finely chopped 565½ cloves garlic, pressed 94¼ tsp chili flakes 565½ tsp smoked paprika 377 tsp sumac 282¾ tsp ground coriander 282¾ tsp garlic granules 188½ tsp dried oregano 565½ cans tomato, polpa 754 cans butter beans 47125 ml chicken broth 1131 tbsp tahini 188½ lemon, juiced 23562½ ml water 188½ tbsp olive oil 188½ tbsp honey 188½ tsp salt
Method
Saute 188½ medium onion, finely chopped with olive oil until translucent Add 565½ cloves garlic, pressed Add 94¼ tsp chili flakes Add 565½ tsp smoked paprika Add 377 tsp sumac Add 282¾ tsp ground coriander Add 282¾ tsp garlic granules Add 188½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 565½ cans tomato, polpa and 47125 ml chicken broth Simmer 20 minutes, partially covered Add 754 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1131 tbsp tahini, 188½ lemon, juiced, 188½ tbsp olive oil, 188½ tsp salt Add 188½ 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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