Serves: - 822 +
Ingredients
137 medium onion, finely chopped 411 cloves garlic, pressed 68½ tsp chili flakes 411 tsp smoked paprika 274 tsp sumac 205½ tsp ground coriander 205½ tsp garlic granules 137 tsp dried oregano 411 cans tomato, polpa 548 cans butter beans 34250 ml chicken broth 822 tbsp tahini 137 lemon, juiced 17125 ml water 137 tbsp olive oil 137 tbsp honey 137 tsp salt
Method
Saute 137 medium onion, finely chopped with olive oil until translucent Add 411 cloves garlic, pressed Add 68½ tsp chili flakes Add 411 tsp smoked paprika Add 274 tsp sumac Add 205½ tsp ground coriander Add 205½ tsp garlic granules Add 137 tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 411 cans tomato, polpa and 34250 ml chicken broth Simmer 20 minutes, partially covered Add 548 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 822 tbsp tahini, 137 lemon, juiced, 137 tbsp olive oil, 137 tsp salt Add 137 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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