Serves: - 1210 +
Ingredients
201⅔ medium onion, finely chopped 605 cloves garlic, pressed 100⅚ tsp chili flakes 605 tsp smoked paprika 403⅓ tsp sumac 302½ tsp ground coriander 302½ tsp garlic granules 201⅔ tsp dried oregano 605 cans tomato, polpa 806⅔ cans butter beans 50416⅔ ml chicken broth 1210 tbsp tahini 201⅔ lemon, juiced 25208⅓ ml water 201⅔ tbsp olive oil 201⅔ tbsp honey 201⅔ tsp salt
Method
Saute 201⅔ medium onion, finely chopped with olive oil until translucent Add 605 cloves garlic, pressed Add 100⅚ tsp chili flakes Add 605 tsp smoked paprika Add 403⅓ tsp sumac Add 302½ tsp ground coriander Add 302½ tsp garlic granules Add 201⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 605 cans tomato, polpa and 50416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 806⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1210 tbsp tahini, 201⅔ lemon, juiced, 201⅔ tbsp olive oil, 201⅔ tsp salt Add 201⅔ 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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