Serves: - 1051 +
Ingredients
175⅙ medium onion, finely chopped 525½ cloves garlic, pressed 87 7/12 tsp chili flakes 525½ tsp smoked paprika 350⅓ tsp sumac 262¾ tsp ground coriander 262¾ tsp garlic granules 175⅙ tsp dried oregano 525½ cans tomato, polpa 700⅔ cans butter beans 43791⅔ ml chicken broth 1051 tbsp tahini 175⅙ lemon, juiced 21895⅚ ml water 175⅙ tbsp olive oil 175⅙ tbsp honey 175⅙ tsp salt
Method
Saute 175⅙ medium onion, finely chopped with olive oil until translucent Add 525½ cloves garlic, pressed Add 87 7/12 tsp chili flakes Add 525½ tsp smoked paprika Add 350⅓ tsp sumac Add 262¾ tsp ground coriander Add 262¾ tsp garlic granules Add 175⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 525½ cans tomato, polpa and 43791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 700⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1051 tbsp tahini, 175⅙ lemon, juiced, 175⅙ tbsp olive oil, 175⅙ tsp salt Add 175⅙ 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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