Serves: - 1073 +
Ingredients
178⅚ medium onion, finely chopped 536½ cloves garlic, pressed 89 5/12 tsp chili flakes 536½ tsp smoked paprika 357⅔ tsp sumac 268¼ tsp ground coriander 268¼ tsp garlic granules 178⅚ tsp dried oregano 536½ cans tomato, polpa 715⅓ cans butter beans 44708⅓ ml chicken broth 1073 tbsp tahini 178⅚ lemon, juiced 22354⅙ ml water 178⅚ tbsp olive oil 178⅚ tbsp honey 178⅚ tsp salt
Method
Saute 178⅚ medium onion, finely chopped with olive oil until translucent Add 536½ cloves garlic, pressed Add 89 5/12 tsp chili flakes Add 536½ tsp smoked paprika Add 357⅔ tsp sumac Add 268¼ tsp ground coriander Add 268¼ tsp garlic granules Add 178⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 536½ cans tomato, polpa and 44708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 715⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1073 tbsp tahini, 178⅚ lemon, juiced, 178⅚ tbsp olive oil, 178⅚ tsp salt Add 178⅚ 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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