Serves: - 1223 +
Ingredients
203⅚ medium onion, finely chopped 611½ cloves garlic, pressed 101 11/12 tsp chili flakes 611½ tsp smoked paprika 407⅔ tsp sumac 305¾ tsp ground coriander 305¾ tsp garlic granules 203⅚ tsp dried oregano 611½ cans tomato, polpa 815⅓ cans butter beans 50958⅓ ml chicken broth 1223 tbsp tahini 203⅚ lemon, juiced 25479⅙ ml water 203⅚ tbsp olive oil 203⅚ tbsp honey 203⅚ tsp salt
Method
Saute 203⅚ medium onion, finely chopped with olive oil until translucent Add 611½ cloves garlic, pressed Add 101 11/12 tsp chili flakes Add 611½ tsp smoked paprika Add 407⅔ tsp sumac Add 305¾ tsp ground coriander Add 305¾ tsp garlic granules Add 203⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 611½ cans tomato, polpa and 50958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 815⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1223 tbsp tahini, 203⅚ lemon, juiced, 203⅚ tbsp olive oil, 203⅚ tsp salt Add 203⅚ 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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