Serves: - 1225 +
Ingredients
204⅙ medium onion, finely chopped 612½ cloves garlic, pressed 102 1/12 tsp chili flakes 612½ tsp smoked paprika 408⅓ tsp sumac 306¼ tsp ground coriander 306¼ tsp garlic granules 204⅙ tsp dried oregano 612½ cans tomato, polpa 816⅔ cans butter beans 51041⅔ ml chicken broth 1225 tbsp tahini 204⅙ lemon, juiced 25520⅚ ml water 204⅙ tbsp olive oil 204⅙ tbsp honey 204⅙ tsp salt
Method
Saute 204⅙ medium onion, finely chopped with olive oil until translucent Add 612½ cloves garlic, pressed Add 102 1/12 tsp chili flakes Add 612½ tsp smoked paprika Add 408⅓ tsp sumac Add 306¼ tsp ground coriander Add 306¼ tsp garlic granules Add 204⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 612½ cans tomato, polpa and 51041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 816⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1225 tbsp tahini, 204⅙ lemon, juiced, 204⅙ tbsp olive oil, 204⅙ tsp salt Add 204⅙ 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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