Serves: - 1201 +
Ingredients
200⅙ medium onion, finely chopped 600½ cloves garlic, pressed 100 1/12 tsp chili flakes 600½ tsp smoked paprika 400⅓ tsp sumac 300¼ tsp ground coriander 300¼ tsp garlic granules 200⅙ tsp dried oregano 600½ cans tomato, polpa 800⅔ cans butter beans 50041⅔ ml chicken broth 1201 tbsp tahini 200⅙ lemon, juiced 25020⅚ ml water 200⅙ tbsp olive oil 200⅙ tbsp honey 200⅙ tsp salt
Method
Saute 200⅙ medium onion, finely chopped with olive oil until translucent Add 600½ cloves garlic, pressed Add 100 1/12 tsp chili flakes Add 600½ tsp smoked paprika Add 400⅓ tsp sumac Add 300¼ tsp ground coriander Add 300¼ tsp garlic granules Add 200⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 600½ cans tomato, polpa and 50041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 800⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1201 tbsp tahini, 200⅙ lemon, juiced, 200⅙ tbsp olive oil, 200⅙ tsp salt Add 200⅙ 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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