Serves: - 1228 +
Ingredients
204⅔ medium onion, finely chopped 614 cloves garlic, pressed 102⅓ tsp chili flakes 614 tsp smoked paprika 409⅓ tsp sumac 307 tsp ground coriander 307 tsp garlic granules 204⅔ tsp dried oregano 614 cans tomato, polpa 818⅔ cans butter beans 51166⅔ ml chicken broth 1228 tbsp tahini 204⅔ lemon, juiced 25583⅓ ml water 204⅔ tbsp olive oil 204⅔ tbsp honey 204⅔ tsp salt
Method
Saute 204⅔ medium onion, finely chopped with olive oil until translucent Add 614 cloves garlic, pressed Add 102⅓ tsp chili flakes Add 614 tsp smoked paprika Add 409⅓ tsp sumac Add 307 tsp ground coriander Add 307 tsp garlic granules Add 204⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 614 cans tomato, polpa and 51166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 818⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1228 tbsp tahini, 204⅔ lemon, juiced, 204⅔ tbsp olive oil, 204⅔ tsp salt Add 204⅔ 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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