Serves: - 1067 +
Ingredients
177⅚ medium onion, finely chopped 533½ cloves garlic, pressed 88 11/12 tsp chili flakes 533½ tsp smoked paprika 355⅔ tsp sumac 266¾ tsp ground coriander 266¾ tsp garlic granules 177⅚ tsp dried oregano 533½ cans tomato, polpa 711⅓ cans butter beans 44458⅓ ml chicken broth 1067 tbsp tahini 177⅚ lemon, juiced 22229⅙ ml water 177⅚ tbsp olive oil 177⅚ tbsp honey 177⅚ tsp salt
Method
Saute 177⅚ medium onion, finely chopped with olive oil until translucent Add 533½ cloves garlic, pressed Add 88 11/12 tsp chili flakes Add 533½ tsp smoked paprika Add 355⅔ tsp sumac Add 266¾ tsp ground coriander Add 266¾ tsp garlic granules Add 177⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 533½ cans tomato, polpa and 44458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 711⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1067 tbsp tahini, 177⅚ lemon, juiced, 177⅚ tbsp olive oil, 177⅚ tsp salt Add 177⅚ 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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