Serves: - 1132 +
Ingredients
188⅔ medium onion, finely chopped 566 cloves garlic, pressed 94⅓ tsp chili flakes 566 tsp smoked paprika 377⅓ tsp sumac 283 tsp ground coriander 283 tsp garlic granules 188⅔ tsp dried oregano 566 cans tomato, polpa 754⅔ cans butter beans 47166⅔ ml chicken broth 1132 tbsp tahini 188⅔ lemon, juiced 23583⅓ ml water 188⅔ tbsp olive oil 188⅔ tbsp honey 188⅔ tsp salt
Method
Saute 188⅔ medium onion, finely chopped with olive oil until translucent Add 566 cloves garlic, pressed Add 94⅓ tsp chili flakes Add 566 tsp smoked paprika Add 377⅓ tsp sumac Add 283 tsp ground coriander Add 283 tsp garlic granules Add 188⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 566 cans tomato, polpa and 47166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 754⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1132 tbsp tahini, 188⅔ lemon, juiced, 188⅔ tbsp olive oil, 188⅔ tsp salt Add 188⅔ 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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