Serves: - 1217 +
Ingredients
202⅚ medium onion, finely chopped 608½ cloves garlic, pressed 101 5/12 tsp chili flakes 608½ tsp smoked paprika 405⅔ tsp sumac 304¼ tsp ground coriander 304¼ tsp garlic granules 202⅚ tsp dried oregano 608½ cans tomato, polpa 811⅓ cans butter beans 50708⅓ ml chicken broth 1217 tbsp tahini 202⅚ lemon, juiced 25354⅙ ml water 202⅚ tbsp olive oil 202⅚ tbsp honey 202⅚ tsp salt
Method
Saute 202⅚ medium onion, finely chopped with olive oil until translucent Add 608½ cloves garlic, pressed Add 101 5/12 tsp chili flakes Add 608½ tsp smoked paprika Add 405⅔ tsp sumac Add 304¼ tsp ground coriander Add 304¼ tsp garlic granules Add 202⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 608½ cans tomato, polpa and 50708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 811⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1217 tbsp tahini, 202⅚ lemon, juiced, 202⅚ tbsp olive oil, 202⅚ tsp salt Add 202⅚ 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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