Serves: - 1219 +
Ingredients
203⅙ medium onion, finely chopped 609½ cloves garlic, pressed 101 7/12 tsp chili flakes 609½ tsp smoked paprika 406⅓ tsp sumac 304¾ tsp ground coriander 304¾ tsp garlic granules 203⅙ tsp dried oregano 609½ cans tomato, polpa 812⅔ cans butter beans 50791⅔ ml chicken broth 1219 tbsp tahini 203⅙ lemon, juiced 25395⅚ ml water 203⅙ tbsp olive oil 203⅙ tbsp honey 203⅙ tsp salt
Method
Saute 203⅙ medium onion, finely chopped with olive oil until translucent Add 609½ cloves garlic, pressed Add 101 7/12 tsp chili flakes Add 609½ tsp smoked paprika Add 406⅓ tsp sumac Add 304¾ tsp ground coriander Add 304¾ tsp garlic granules Add 203⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 609½ cans tomato, polpa and 50791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 812⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1219 tbsp tahini, 203⅙ lemon, juiced, 203⅙ tbsp olive oil, 203⅙ tsp salt Add 203⅙ 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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