Serves: - 1207 +
Ingredients
201⅙ medium onion, finely chopped 603½ cloves garlic, pressed 100 7/12 tsp chili flakes 603½ tsp smoked paprika 402⅓ tsp sumac 301¾ tsp ground coriander 301¾ tsp garlic granules 201⅙ tsp dried oregano 603½ cans tomato, polpa 804⅔ cans butter beans 50291⅔ ml chicken broth 1207 tbsp tahini 201⅙ lemon, juiced 25145⅚ ml water 201⅙ tbsp olive oil 201⅙ tbsp honey 201⅙ tsp salt
Method
Saute 201⅙ medium onion, finely chopped with olive oil until translucent Add 603½ cloves garlic, pressed Add 100 7/12 tsp chili flakes Add 603½ tsp smoked paprika Add 402⅓ tsp sumac Add 301¾ tsp ground coriander Add 301¾ tsp garlic granules Add 201⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 603½ cans tomato, polpa and 50291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 804⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1207 tbsp tahini, 201⅙ lemon, juiced, 201⅙ tbsp olive oil, 201⅙ tsp salt Add 201⅙ 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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