Serves: - 1043 +
Ingredients
173⅚ medium onion, finely chopped 521½ cloves garlic, pressed 86 11/12 tsp chili flakes 521½ tsp smoked paprika 347⅔ tsp sumac 260¾ tsp ground coriander 260¾ tsp garlic granules 173⅚ tsp dried oregano 521½ cans tomato, polpa 695⅓ cans butter beans 43458⅓ ml chicken broth 1043 tbsp tahini 173⅚ lemon, juiced 21729⅙ ml water 173⅚ tbsp olive oil 173⅚ tbsp honey 173⅚ tsp salt
Method
Saute 173⅚ medium onion, finely chopped with olive oil until translucent Add 521½ cloves garlic, pressed Add 86 11/12 tsp chili flakes Add 521½ tsp smoked paprika Add 347⅔ tsp sumac Add 260¾ tsp ground coriander Add 260¾ tsp garlic granules Add 173⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 521½ cans tomato, polpa and 43458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 695⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1043 tbsp tahini, 173⅚ lemon, juiced, 173⅚ tbsp olive oil, 173⅚ tsp salt Add 173⅚ 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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