Serves: - 911 +
Ingredients
151⅚ medium onion, finely chopped 455½ cloves garlic, pressed 75 11/12 tsp chili flakes 455½ tsp smoked paprika 303⅔ tsp sumac 227¾ tsp ground coriander 227¾ tsp garlic granules 151⅚ tsp dried oregano 455½ cans tomato, polpa 607⅓ cans butter beans 37958⅓ ml chicken broth 911 tbsp tahini 151⅚ lemon, juiced 18979⅙ ml water 151⅚ tbsp olive oil 151⅚ tbsp honey 151⅚ tsp salt
Method
Saute 151⅚ medium onion, finely chopped with olive oil until translucent Add 455½ cloves garlic, pressed Add 75 11/12 tsp chili flakes Add 455½ tsp smoked paprika Add 303⅔ tsp sumac Add 227¾ tsp ground coriander Add 227¾ tsp garlic granules Add 151⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 455½ cans tomato, polpa and 37958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 607⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 911 tbsp tahini, 151⅚ lemon, juiced, 151⅚ tbsp olive oil, 151⅚ tsp salt Add 151⅚ 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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