Serves: - 1021 +
Ingredients
170⅙ medium onion, finely chopped 510½ cloves garlic, pressed 85 1/12 tsp chili flakes 510½ tsp smoked paprika 340⅓ tsp sumac 255¼ tsp ground coriander 255¼ tsp garlic granules 170⅙ tsp dried oregano 510½ cans tomato, polpa 680⅔ cans butter beans 42541⅔ ml chicken broth 1021 tbsp tahini 170⅙ lemon, juiced 21270⅚ ml water 170⅙ tbsp olive oil 170⅙ tbsp honey 170⅙ tsp salt
Method
Saute 170⅙ medium onion, finely chopped with olive oil until translucent Add 510½ cloves garlic, pressed Add 85 1/12 tsp chili flakes Add 510½ tsp smoked paprika Add 340⅓ tsp sumac Add 255¼ tsp ground coriander Add 255¼ tsp garlic granules Add 170⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 510½ cans tomato, polpa and 42541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 680⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1021 tbsp tahini, 170⅙ lemon, juiced, 170⅙ tbsp olive oil, 170⅙ tsp salt Add 170⅙ 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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