Serves: - 1069 +
Ingredients
178⅙ medium onion, finely chopped 534½ cloves garlic, pressed 89 1/12 tsp chili flakes 534½ tsp smoked paprika 356⅓ tsp sumac 267¼ tsp ground coriander 267¼ tsp garlic granules 178⅙ tsp dried oregano 534½ cans tomato, polpa 712⅔ cans butter beans 44541⅔ ml chicken broth 1069 tbsp tahini 178⅙ lemon, juiced 22270⅚ ml water 178⅙ tbsp olive oil 178⅙ tbsp honey 178⅙ tsp salt
Method
Saute 178⅙ medium onion, finely chopped with olive oil until translucent Add 534½ cloves garlic, pressed Add 89 1/12 tsp chili flakes Add 534½ tsp smoked paprika Add 356⅓ tsp sumac Add 267¼ tsp ground coriander Add 267¼ tsp garlic granules Add 178⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 534½ cans tomato, polpa and 44541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 712⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1069 tbsp tahini, 178⅙ lemon, juiced, 178⅙ tbsp olive oil, 178⅙ tsp salt Add 178⅙ 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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