Serves: - 1215 +
Ingredients
202½ medium onion, finely chopped 607½ cloves garlic, pressed 101¼ tsp chili flakes 607½ tsp smoked paprika 405 tsp sumac 303¾ tsp ground coriander 303¾ tsp garlic granules 202½ tsp dried oregano 607½ cans tomato, polpa 810 cans butter beans 50625 ml chicken broth 1215 tbsp tahini 202½ lemon, juiced 25312½ ml water 202½ tbsp olive oil 202½ tbsp honey 202½ tsp salt
Method
Saute 202½ medium onion, finely chopped with olive oil until translucent Add 607½ cloves garlic, pressed Add 101¼ tsp chili flakes Add 607½ tsp smoked paprika Add 405 tsp sumac Add 303¾ tsp ground coriander Add 303¾ tsp garlic granules Add 202½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 607½ cans tomato, polpa and 50625 ml chicken broth Simmer 20 minutes, partially covered Add 810 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1215 tbsp tahini, 202½ lemon, juiced, 202½ tbsp olive oil, 202½ tsp salt Add 202½ 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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