Serves: - 1019 +
Ingredients
169⅚ medium onion, finely chopped 509½ cloves garlic, pressed 84 11/12 tsp chili flakes 509½ tsp smoked paprika 339⅔ tsp sumac 254¾ tsp ground coriander 254¾ tsp garlic granules 169⅚ tsp dried oregano 509½ cans tomato, polpa 679⅓ cans butter beans 42458⅓ ml chicken broth 1019 tbsp tahini 169⅚ lemon, juiced 21229⅙ ml water 169⅚ tbsp olive oil 169⅚ tbsp honey 169⅚ tsp salt
Method
Saute 169⅚ medium onion, finely chopped with olive oil until translucent Add 509½ cloves garlic, pressed Add 84 11/12 tsp chili flakes Add 509½ tsp smoked paprika Add 339⅔ tsp sumac Add 254¾ tsp ground coriander Add 254¾ tsp garlic granules Add 169⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 509½ cans tomato, polpa and 42458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 679⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1019 tbsp tahini, 169⅚ lemon, juiced, 169⅚ tbsp olive oil, 169⅚ tsp salt Add 169⅚ 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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