Serves: - 1211 +
Ingredients
201⅚ medium onion, finely chopped 605½ cloves garlic, pressed 100 11/12 tsp chili flakes 605½ tsp smoked paprika 403⅔ tsp sumac 302¾ tsp ground coriander 302¾ tsp garlic granules 201⅚ tsp dried oregano 605½ cans tomato, polpa 807⅓ cans butter beans 50458⅓ ml chicken broth 1211 tbsp tahini 201⅚ lemon, juiced 25229⅙ ml water 201⅚ tbsp olive oil 201⅚ tbsp honey 201⅚ tsp salt
Method
Saute 201⅚ medium onion, finely chopped with olive oil until translucent Add 605½ cloves garlic, pressed Add 100 11/12 tsp chili flakes Add 605½ tsp smoked paprika Add 403⅔ tsp sumac Add 302¾ tsp ground coriander Add 302¾ tsp garlic granules Add 201⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 605½ cans tomato, polpa and 50458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 807⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1211 tbsp tahini, 201⅚ lemon, juiced, 201⅚ tbsp olive oil, 201⅚ tsp salt Add 201⅚ 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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