Serves: - 1221 +
Ingredients
203½ medium onion, finely chopped 610½ cloves garlic, pressed 101¾ tsp chili flakes 610½ tsp smoked paprika 407 tsp sumac 305¼ tsp ground coriander 305¼ tsp garlic granules 203½ tsp dried oregano 610½ cans tomato, polpa 814 cans butter beans 50875 ml chicken broth 1221 tbsp tahini 203½ lemon, juiced 25437½ ml water 203½ tbsp olive oil 203½ tbsp honey 203½ tsp salt
Method
Saute 203½ medium onion, finely chopped with olive oil until translucent Add 610½ cloves garlic, pressed Add 101¾ tsp chili flakes Add 610½ tsp smoked paprika Add 407 tsp sumac Add 305¼ tsp ground coriander Add 305¼ tsp garlic granules Add 203½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 610½ cans tomato, polpa and 50875 ml chicken broth Simmer 20 minutes, partially covered Add 814 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1221 tbsp tahini, 203½ lemon, juiced, 203½ tbsp olive oil, 203½ tsp salt Add 203½ 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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