Serves: - 1003 +
Ingredients
167⅙ medium onion, finely chopped 501½ cloves garlic, pressed 83 7/12 tsp chili flakes 501½ tsp smoked paprika 334⅓ tsp sumac 250¾ tsp ground coriander 250¾ tsp garlic granules 167⅙ tsp dried oregano 501½ cans tomato, polpa 668⅔ cans butter beans 41791⅔ ml chicken broth 1003 tbsp tahini 167⅙ lemon, juiced 20895⅚ ml water 167⅙ tbsp olive oil 167⅙ tbsp honey 167⅙ tsp salt
Method
Saute 167⅙ medium onion, finely chopped with olive oil until translucent Add 501½ cloves garlic, pressed Add 83 7/12 tsp chili flakes Add 501½ tsp smoked paprika Add 334⅓ tsp sumac Add 250¾ tsp ground coriander Add 250¾ tsp garlic granules Add 167⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 501½ cans tomato, polpa and 41791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 668⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1003 tbsp tahini, 167⅙ lemon, juiced, 167⅙ tbsp olive oil, 167⅙ tsp salt Add 167⅙ 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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