Serves: - 1063 +
Ingredients
177⅙ medium onion, finely chopped 531½ cloves garlic, pressed 88 7/12 tsp chili flakes 531½ tsp smoked paprika 354⅓ tsp sumac 265¾ tsp ground coriander 265¾ tsp garlic granules 177⅙ tsp dried oregano 531½ cans tomato, polpa 708⅔ cans butter beans 44291⅔ ml chicken broth 1063 tbsp tahini 177⅙ lemon, juiced 22145⅚ ml water 177⅙ tbsp olive oil 177⅙ tbsp honey 177⅙ tsp salt
Method
Saute 177⅙ medium onion, finely chopped with olive oil until translucent Add 531½ cloves garlic, pressed Add 88 7/12 tsp chili flakes Add 531½ tsp smoked paprika Add 354⅓ tsp sumac Add 265¾ tsp ground coriander Add 265¾ tsp garlic granules Add 177⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 531½ cans tomato, polpa and 44291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 708⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1063 tbsp tahini, 177⅙ lemon, juiced, 177⅙ tbsp olive oil, 177⅙ tsp salt Add 177⅙ 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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