Serves: - 1027 +
Ingredients
171⅙ medium onion, finely chopped 513½ cloves garlic, pressed 85 7/12 tsp chili flakes 513½ tsp smoked paprika 342⅓ tsp sumac 256¾ tsp ground coriander 256¾ tsp garlic granules 171⅙ tsp dried oregano 513½ cans tomato, polpa 684⅔ cans butter beans 42791⅔ ml chicken broth 1027 tbsp tahini 171⅙ lemon, juiced 21395⅚ ml water 171⅙ tbsp olive oil 171⅙ tbsp honey 171⅙ tsp salt
Method
Saute 171⅙ medium onion, finely chopped with olive oil until translucent Add 513½ cloves garlic, pressed Add 85 7/12 tsp chili flakes Add 513½ tsp smoked paprika Add 342⅓ tsp sumac Add 256¾ tsp ground coriander Add 256¾ tsp garlic granules Add 171⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 513½ cans tomato, polpa and 42791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 684⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1027 tbsp tahini, 171⅙ lemon, juiced, 171⅙ tbsp olive oil, 171⅙ tsp salt Add 171⅙ 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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