Serves: - 1031 +
Ingredients
171⅚ medium onion, finely chopped 515½ cloves garlic, pressed 85 11/12 tsp chili flakes 515½ tsp smoked paprika 343⅔ tsp sumac 257¾ tsp ground coriander 257¾ tsp garlic granules 171⅚ tsp dried oregano 515½ cans tomato, polpa 687⅓ cans butter beans 42958⅓ ml chicken broth 1031 tbsp tahini 171⅚ lemon, juiced 21479⅙ ml water 171⅚ tbsp olive oil 171⅚ tbsp honey 171⅚ tsp salt
Method
Saute 171⅚ medium onion, finely chopped with olive oil until translucent Add 515½ cloves garlic, pressed Add 85 11/12 tsp chili flakes Add 515½ tsp smoked paprika Add 343⅔ tsp sumac Add 257¾ tsp ground coriander Add 257¾ tsp garlic granules Add 171⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 515½ cans tomato, polpa and 42958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 687⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1031 tbsp tahini, 171⅚ lemon, juiced, 171⅚ tbsp olive oil, 171⅚ tsp salt Add 171⅚ 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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