Serves: - 1220 +
Ingredients
203⅓ medium onion, finely chopped 610 cloves garlic, pressed 101⅔ tsp chili flakes 610 tsp smoked paprika 406⅔ tsp sumac 305 tsp ground coriander 305 tsp garlic granules 203⅓ tsp dried oregano 610 cans tomato, polpa 813⅓ cans butter beans 50833⅓ ml chicken broth 1220 tbsp tahini 203⅓ lemon, juiced 25416⅔ ml water 203⅓ tbsp olive oil 203⅓ tbsp honey 203⅓ tsp salt
Method
Saute 203⅓ medium onion, finely chopped with olive oil until translucent Add 610 cloves garlic, pressed Add 101⅔ tsp chili flakes Add 610 tsp smoked paprika Add 406⅔ tsp sumac Add 305 tsp ground coriander Add 305 tsp garlic granules Add 203⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 610 cans tomato, polpa and 50833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 813⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1220 tbsp tahini, 203⅓ lemon, juiced, 203⅓ tbsp olive oil, 203⅓ tsp salt Add 203⅓ 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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