Serves: - 1033 +
Ingredients
172⅙ medium onion, finely chopped 516½ cloves garlic, pressed 86 1/12 tsp chili flakes 516½ tsp smoked paprika 344⅓ tsp sumac 258¼ tsp ground coriander 258¼ tsp garlic granules 172⅙ tsp dried oregano 516½ cans tomato, polpa 688⅔ cans butter beans 43041⅔ ml chicken broth 1033 tbsp tahini 172⅙ lemon, juiced 21520⅚ ml water 172⅙ tbsp olive oil 172⅙ tbsp honey 172⅙ tsp salt
Method
Saute 172⅙ medium onion, finely chopped with olive oil until translucent Add 516½ cloves garlic, pressed Add 86 1/12 tsp chili flakes Add 516½ tsp smoked paprika Add 344⅓ tsp sumac Add 258¼ tsp ground coriander Add 258¼ tsp garlic granules Add 172⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 516½ cans tomato, polpa and 43041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 688⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1033 tbsp tahini, 172⅙ lemon, juiced, 172⅙ tbsp olive oil, 172⅙ tsp salt Add 172⅙ 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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