Serves: - 1222 +
Ingredients
203⅔ medium onion, finely chopped 611 cloves garlic, pressed 101⅚ tsp chili flakes 611 tsp smoked paprika 407⅓ tsp sumac 305½ tsp ground coriander 305½ tsp garlic granules 203⅔ tsp dried oregano 611 cans tomato, polpa 814⅔ cans butter beans 50916⅔ ml chicken broth 1222 tbsp tahini 203⅔ lemon, juiced 25458⅓ ml water 203⅔ tbsp olive oil 203⅔ tbsp honey 203⅔ tsp salt
Method
Saute 203⅔ medium onion, finely chopped with olive oil until translucent Add 611 cloves garlic, pressed Add 101⅚ tsp chili flakes Add 611 tsp smoked paprika Add 407⅓ tsp sumac Add 305½ tsp ground coriander Add 305½ tsp garlic granules Add 203⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 611 cans tomato, polpa and 50916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 814⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1222 tbsp tahini, 203⅔ lemon, juiced, 203⅔ tbsp olive oil, 203⅔ tsp salt Add 203⅔ 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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