Serves: - 1037 +
Ingredients
172⅚ medium onion, finely chopped 518½ cloves garlic, pressed 86 5/12 tsp chili flakes 518½ tsp smoked paprika 345⅔ tsp sumac 259¼ tsp ground coriander 259¼ tsp garlic granules 172⅚ tsp dried oregano 518½ cans tomato, polpa 691⅓ cans butter beans 43208⅓ ml chicken broth 1037 tbsp tahini 172⅚ lemon, juiced 21604⅙ ml water 172⅚ tbsp olive oil 172⅚ tbsp honey 172⅚ tsp salt
Method
Saute 172⅚ medium onion, finely chopped with olive oil until translucent Add 518½ cloves garlic, pressed Add 86 5/12 tsp chili flakes Add 518½ tsp smoked paprika Add 345⅔ tsp sumac Add 259¼ tsp ground coriander Add 259¼ tsp garlic granules Add 172⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 518½ cans tomato, polpa and 43208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 691⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1037 tbsp tahini, 172⅚ lemon, juiced, 172⅚ tbsp olive oil, 172⅚ tsp salt Add 172⅚ 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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