Serves: - 1218 +
Ingredients
203 medium onion, finely chopped 609 cloves garlic, pressed 101½ tsp chili flakes 609 tsp smoked paprika 406 tsp sumac 304½ tsp ground coriander 304½ tsp garlic granules 203 tsp dried oregano 609 cans tomato, polpa 812 cans butter beans 50750 ml chicken broth 1218 tbsp tahini 203 lemon, juiced 25375 ml water 203 tbsp olive oil 203 tbsp honey 203 tsp salt
Method
Saute 203 medium onion, finely chopped with olive oil until translucent Add 609 cloves garlic, pressed Add 101½ tsp chili flakes Add 609 tsp smoked paprika Add 406 tsp sumac Add 304½ tsp ground coriander Add 304½ tsp garlic granules Add 203 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 609 cans tomato, polpa and 50750 ml chicken broth Simmer 20 minutes, partially covered Add 812 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1218 tbsp tahini, 203 lemon, juiced, 203 tbsp olive oil, 203 tsp salt Add 203 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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