Serves: - 1015 +
Ingredients
169⅙ medium onion, finely chopped 507½ cloves garlic, pressed 84 7/12 tsp chili flakes 507½ tsp smoked paprika 338⅓ tsp sumac 253¾ tsp ground coriander 253¾ tsp garlic granules 169⅙ tsp dried oregano 507½ cans tomato, polpa 676⅔ cans butter beans 42291⅔ ml chicken broth 1015 tbsp tahini 169⅙ lemon, juiced 21145⅚ ml water 169⅙ tbsp olive oil 169⅙ tbsp honey 169⅙ tsp salt
Method
Saute 169⅙ medium onion, finely chopped with olive oil until translucent Add 507½ cloves garlic, pressed Add 84 7/12 tsp chili flakes Add 507½ tsp smoked paprika Add 338⅓ tsp sumac Add 253¾ tsp ground coriander Add 253¾ tsp garlic granules Add 169⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 507½ cans tomato, polpa and 42291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 676⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1015 tbsp tahini, 169⅙ lemon, juiced, 169⅙ tbsp olive oil, 169⅙ tsp salt Add 169⅙ 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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