Serves: - 1202 +
Ingredients
200⅓ medium onion, finely chopped 601 cloves garlic, pressed 100⅙ tsp chili flakes 601 tsp smoked paprika 400⅔ tsp sumac 300½ tsp ground coriander 300½ tsp garlic granules 200⅓ tsp dried oregano 601 cans tomato, polpa 801⅓ cans butter beans 50083⅓ ml chicken broth 1202 tbsp tahini 200⅓ lemon, juiced 25041⅔ ml water 200⅓ tbsp olive oil 200⅓ tbsp honey 200⅓ tsp salt
Method
Saute 200⅓ medium onion, finely chopped with olive oil until translucent Add 601 cloves garlic, pressed Add 100⅙ tsp chili flakes Add 601 tsp smoked paprika Add 400⅔ tsp sumac Add 300½ tsp ground coriander Add 300½ tsp garlic granules Add 200⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 601 cans tomato, polpa and 50083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 801⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1202 tbsp tahini, 200⅓ lemon, juiced, 200⅓ tbsp olive oil, 200⅓ tsp salt Add 200⅓ 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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