Serves: - 1079 +
Ingredients
179⅚ medium onion, finely chopped 539½ cloves garlic, pressed 89 11/12 tsp chili flakes 539½ tsp smoked paprika 359⅔ tsp sumac 269¾ tsp ground coriander 269¾ tsp garlic granules 179⅚ tsp dried oregano 539½ cans tomato, polpa 719⅓ cans butter beans 44958⅓ ml chicken broth 1079 tbsp tahini 179⅚ lemon, juiced 22479⅙ ml water 179⅚ tbsp olive oil 179⅚ tbsp honey 179⅚ tsp salt
Method
Saute 179⅚ medium onion, finely chopped with olive oil until translucent Add 539½ cloves garlic, pressed Add 89 11/12 tsp chili flakes Add 539½ tsp smoked paprika Add 359⅔ tsp sumac Add 269¾ tsp ground coriander Add 269¾ tsp garlic granules Add 179⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 539½ cans tomato, polpa and 44958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 719⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1079 tbsp tahini, 179⅚ lemon, juiced, 179⅚ tbsp olive oil, 179⅚ tsp salt Add 179⅚ 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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