Serves: - 1045 +
Ingredients
174⅙ medium onion, finely chopped 522½ cloves garlic, pressed 87 1/12 tsp chili flakes 522½ tsp smoked paprika 348⅓ tsp sumac 261¼ tsp ground coriander 261¼ tsp garlic granules 174⅙ tsp dried oregano 522½ cans tomato, polpa 696⅔ cans butter beans 43541⅔ ml chicken broth 1045 tbsp tahini 174⅙ lemon, juiced 21770⅚ ml water 174⅙ tbsp olive oil 174⅙ tbsp honey 174⅙ tsp salt
Method
Saute 174⅙ medium onion, finely chopped with olive oil until translucent Add 522½ cloves garlic, pressed Add 87 1/12 tsp chili flakes Add 522½ tsp smoked paprika Add 348⅓ tsp sumac Add 261¼ tsp ground coriander Add 261¼ tsp garlic granules Add 174⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 522½ cans tomato, polpa and 43541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 696⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1045 tbsp tahini, 174⅙ lemon, juiced, 174⅙ tbsp olive oil, 174⅙ tsp salt Add 174⅙ 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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