Serves: - 602 +
Ingredients
100⅓ medium onion, finely chopped 301 cloves garlic, pressed 50⅙ tsp chili flakes 301 tsp smoked paprika 200⅔ tsp sumac 150½ tsp ground coriander 150½ tsp garlic granules 100⅓ tsp dried oregano 301 cans tomato, polpa 401⅓ cans butter beans 25083⅓ ml chicken broth 602 tbsp tahini 100⅓ lemon, juiced 12541⅔ ml water 100⅓ tbsp olive oil 100⅓ tbsp honey 100⅓ tsp salt
Method
Saute 100⅓ medium onion, finely chopped with olive oil until translucent Add 301 cloves garlic, pressed Add 50⅙ tsp chili flakes Add 301 tsp smoked paprika Add 200⅔ tsp sumac Add 150½ tsp ground coriander Add 150½ tsp garlic granules Add 100⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 301 cans tomato, polpa and 25083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 401⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 602 tbsp tahini, 100⅓ lemon, juiced, 100⅓ tbsp olive oil, 100⅓ tsp salt Add 100⅓ 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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