Serves: - 1227 +
Ingredients
204½ medium onion, finely chopped 613½ cloves garlic, pressed 102¼ tsp chili flakes 613½ tsp smoked paprika 409 tsp sumac 306¾ tsp ground coriander 306¾ tsp garlic granules 204½ tsp dried oregano 613½ cans tomato, polpa 818 cans butter beans 51125 ml chicken broth 1227 tbsp tahini 204½ lemon, juiced 25562½ ml water 204½ tbsp olive oil 204½ tbsp honey 204½ tsp salt
Method
Saute 204½ medium onion, finely chopped with olive oil until translucent Add 613½ cloves garlic, pressed Add 102¼ tsp chili flakes Add 613½ tsp smoked paprika Add 409 tsp sumac Add 306¾ tsp ground coriander Add 306¾ tsp garlic granules Add 204½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 613½ cans tomato, polpa and 51125 ml chicken broth Simmer 20 minutes, partially covered Add 818 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1227 tbsp tahini, 204½ lemon, juiced, 204½ tbsp olive oil, 204½ tsp salt Add 204½ 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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