Serves: - 1075 +
Ingredients
179⅙ medium onion, finely chopped 537½ cloves garlic, pressed 89 7/12 tsp chili flakes 537½ tsp smoked paprika 358⅓ tsp sumac 268¾ tsp ground coriander 268¾ tsp garlic granules 179⅙ tsp dried oregano 537½ cans tomato, polpa 716⅔ cans butter beans 44791⅔ ml chicken broth 1075 tbsp tahini 179⅙ lemon, juiced 22395⅚ ml water 179⅙ tbsp olive oil 179⅙ tbsp honey 179⅙ tsp salt
Method
Saute 179⅙ medium onion, finely chopped with olive oil until translucent Add 537½ cloves garlic, pressed Add 89 7/12 tsp chili flakes Add 537½ tsp smoked paprika Add 358⅓ tsp sumac Add 268¾ tsp ground coriander Add 268¾ tsp garlic granules Add 179⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 537½ cans tomato, polpa and 44791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 716⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1075 tbsp tahini, 179⅙ lemon, juiced, 179⅙ tbsp olive oil, 179⅙ tsp salt Add 179⅙ 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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