Serves: - 1204 +
Ingredients
200⅔ medium onion, finely chopped 602 cloves garlic, pressed 100⅓ tsp chili flakes 602 tsp smoked paprika 401⅓ tsp sumac 301 tsp ground coriander 301 tsp garlic granules 200⅔ tsp dried oregano 602 cans tomato, polpa 802⅔ cans butter beans 50166⅔ ml chicken broth 1204 tbsp tahini 200⅔ lemon, juiced 25083⅓ ml water 200⅔ tbsp olive oil 200⅔ tbsp honey 200⅔ tsp salt
Method
Saute 200⅔ medium onion, finely chopped with olive oil until translucent Add 602 cloves garlic, pressed Add 100⅓ tsp chili flakes Add 602 tsp smoked paprika Add 401⅓ tsp sumac Add 301 tsp ground coriander Add 301 tsp garlic granules Add 200⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 602 cans tomato, polpa and 50166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 802⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1204 tbsp tahini, 200⅔ lemon, juiced, 200⅔ tbsp olive oil, 200⅔ tsp salt Add 200⅔ 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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