Serves: - 1055 +
Ingredients
175⅚ medium onion, finely chopped 527½ cloves garlic, pressed 87 11/12 tsp chili flakes 527½ tsp smoked paprika 351⅔ tsp sumac 263¾ tsp ground coriander 263¾ tsp garlic granules 175⅚ tsp dried oregano 527½ cans tomato, polpa 703⅓ cans butter beans 43958⅓ ml chicken broth 1055 tbsp tahini 175⅚ lemon, juiced 21979⅙ ml water 175⅚ tbsp olive oil 175⅚ tbsp honey 175⅚ tsp salt
Method
Saute 175⅚ medium onion, finely chopped with olive oil until translucent Add 527½ cloves garlic, pressed Add 87 11/12 tsp chili flakes Add 527½ tsp smoked paprika Add 351⅔ tsp sumac Add 263¾ tsp ground coriander Add 263¾ tsp garlic granules Add 175⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 527½ cans tomato, polpa and 43958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 703⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1055 tbsp tahini, 175⅚ lemon, juiced, 175⅚ tbsp olive oil, 175⅚ tsp salt Add 175⅚ 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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