Serves: - 1208 +
Ingredients
201⅓ medium onion, finely chopped 604 cloves garlic, pressed 100⅔ tsp chili flakes 604 tsp smoked paprika 402⅔ tsp sumac 302 tsp ground coriander 302 tsp garlic granules 201⅓ tsp dried oregano 604 cans tomato, polpa 805⅓ cans butter beans 50333⅓ ml chicken broth 1208 tbsp tahini 201⅓ lemon, juiced 25166⅔ ml water 201⅓ tbsp olive oil 201⅓ tbsp honey 201⅓ tsp salt
Method
Saute 201⅓ medium onion, finely chopped with olive oil until translucent Add 604 cloves garlic, pressed Add 100⅔ tsp chili flakes Add 604 tsp smoked paprika Add 402⅔ tsp sumac Add 302 tsp ground coriander Add 302 tsp garlic granules Add 201⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 604 cans tomato, polpa and 50333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 805⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1208 tbsp tahini, 201⅓ lemon, juiced, 201⅓ tbsp olive oil, 201⅓ tsp salt Add 201⅓ 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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