Serves: - 1205 +
Ingredients
200⅚ medium onion, finely chopped 602½ cloves garlic, pressed 100 5/12 tsp chili flakes 602½ tsp smoked paprika 401⅔ tsp sumac 301¼ tsp ground coriander 301¼ tsp garlic granules 200⅚ tsp dried oregano 602½ cans tomato, polpa 803⅓ cans butter beans 50208⅓ ml chicken broth 1205 tbsp tahini 200⅚ lemon, juiced 25104⅙ ml water 200⅚ tbsp olive oil 200⅚ tbsp honey 200⅚ tsp salt
Method
Saute 200⅚ medium onion, finely chopped with olive oil until translucent Add 602½ cloves garlic, pressed Add 100 5/12 tsp chili flakes Add 602½ tsp smoked paprika Add 401⅔ tsp sumac Add 301¼ tsp ground coriander Add 301¼ tsp garlic granules Add 200⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 602½ cans tomato, polpa and 50208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 803⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1205 tbsp tahini, 200⅚ lemon, juiced, 200⅚ tbsp olive oil, 200⅚ tsp salt Add 200⅚ 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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