Serves: - 1061 +
Ingredients
176⅚ medium onion, finely chopped 530½ cloves garlic, pressed 88 5/12 tsp chili flakes 530½ tsp smoked paprika 353⅔ tsp sumac 265¼ tsp ground coriander 265¼ tsp garlic granules 176⅚ tsp dried oregano 530½ cans tomato, polpa 707⅓ cans butter beans 44208⅓ ml chicken broth 1061 tbsp tahini 176⅚ lemon, juiced 22104⅙ ml water 176⅚ tbsp olive oil 176⅚ tbsp honey 176⅚ tsp salt
Method
Saute 176⅚ medium onion, finely chopped with olive oil until translucent Add 530½ cloves garlic, pressed Add 88 5/12 tsp chili flakes Add 530½ tsp smoked paprika Add 353⅔ tsp sumac Add 265¼ tsp ground coriander Add 265¼ tsp garlic granules Add 176⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 530½ cans tomato, polpa and 44208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 707⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1061 tbsp tahini, 176⅚ lemon, juiced, 176⅚ tbsp olive oil, 176⅚ tsp salt Add 176⅚ 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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