Serves: - 1009 +
Ingredients
168⅙ medium onion, finely chopped 504½ cloves garlic, pressed 84 1/12 tsp chili flakes 504½ tsp smoked paprika 336⅓ tsp sumac 252¼ tsp ground coriander 252¼ tsp garlic granules 168⅙ tsp dried oregano 504½ cans tomato, polpa 672⅔ cans butter beans 42041⅔ ml chicken broth 1009 tbsp tahini 168⅙ lemon, juiced 21020⅚ ml water 168⅙ tbsp olive oil 168⅙ tbsp honey 168⅙ tsp salt
Method
Saute 168⅙ medium onion, finely chopped with olive oil until translucent Add 504½ cloves garlic, pressed Add 84 1/12 tsp chili flakes Add 504½ tsp smoked paprika Add 336⅓ tsp sumac Add 252¼ tsp ground coriander Add 252¼ tsp garlic granules Add 168⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 504½ cans tomato, polpa and 42041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 672⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1009 tbsp tahini, 168⅙ lemon, juiced, 168⅙ tbsp olive oil, 168⅙ tsp salt Add 168⅙ 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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