Serves: - 1013 +
Ingredients
168⅚ medium onion, finely chopped 506½ cloves garlic, pressed 84 5/12 tsp chili flakes 506½ tsp smoked paprika 337⅔ tsp sumac 253¼ tsp ground coriander 253¼ tsp garlic granules 168⅚ tsp dried oregano 506½ cans tomato, polpa 675⅓ cans butter beans 42208⅓ ml chicken broth 1013 tbsp tahini 168⅚ lemon, juiced 21104⅙ ml water 168⅚ tbsp olive oil 168⅚ tbsp honey 168⅚ tsp salt
Method
Saute 168⅚ medium onion, finely chopped with olive oil until translucent Add 506½ cloves garlic, pressed Add 84 5/12 tsp chili flakes Add 506½ tsp smoked paprika Add 337⅔ tsp sumac Add 253¼ tsp ground coriander Add 253¼ tsp garlic granules Add 168⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 506½ cans tomato, polpa and 42208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 675⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1013 tbsp tahini, 168⅚ lemon, juiced, 168⅚ tbsp olive oil, 168⅚ tsp salt Add 168⅚ 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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