Serves: - 1226 +
Ingredients
204⅓ medium onion, finely chopped 613 cloves garlic, pressed 102⅙ tsp chili flakes 613 tsp smoked paprika 408⅔ tsp sumac 306½ tsp ground coriander 306½ tsp garlic granules 204⅓ tsp dried oregano 613 cans tomato, polpa 817⅓ cans butter beans 51083⅓ ml chicken broth 1226 tbsp tahini 204⅓ lemon, juiced 25541⅔ ml water 204⅓ tbsp olive oil 204⅓ tbsp honey 204⅓ tsp salt
Method
Saute 204⅓ medium onion, finely chopped with olive oil until translucent Add 613 cloves garlic, pressed Add 102⅙ tsp chili flakes Add 613 tsp smoked paprika Add 408⅔ tsp sumac Add 306½ tsp ground coriander Add 306½ tsp garlic granules Add 204⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 613 cans tomato, polpa and 51083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 817⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1226 tbsp tahini, 204⅓ lemon, juiced, 204⅓ tbsp olive oil, 204⅓ tsp salt Add 204⅓ 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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