Serves: - 1057 +
Ingredients
176⅙ medium onion, finely chopped 528½ cloves garlic, pressed 88 1/12 tsp chili flakes 528½ tsp smoked paprika 352⅓ tsp sumac 264¼ tsp ground coriander 264¼ tsp garlic granules 176⅙ tsp dried oregano 528½ cans tomato, polpa 704⅔ cans butter beans 44041⅔ ml chicken broth 1057 tbsp tahini 176⅙ lemon, juiced 22020⅚ ml water 176⅙ tbsp olive oil 176⅙ tbsp honey 176⅙ tsp salt
Method
Saute 176⅙ medium onion, finely chopped with olive oil until translucent Add 528½ cloves garlic, pressed Add 88 1/12 tsp chili flakes Add 528½ tsp smoked paprika Add 352⅓ tsp sumac Add 264¼ tsp ground coriander Add 264¼ tsp garlic granules Add 176⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 528½ cans tomato, polpa and 44041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 704⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1057 tbsp tahini, 176⅙ lemon, juiced, 176⅙ tbsp olive oil, 176⅙ tsp salt Add 176⅙ 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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