Serves: - 1081 +
Ingredients
180⅙ medium onion, finely chopped 540½ cloves garlic, pressed 90 1/12 tsp chili flakes 540½ tsp smoked paprika 360⅓ tsp sumac 270¼ tsp ground coriander 270¼ tsp garlic granules 180⅙ tsp dried oregano 540½ cans tomato, polpa 720⅔ cans butter beans 45041⅔ ml chicken broth 1081 tbsp tahini 180⅙ lemon, juiced 22520⅚ ml water 180⅙ tbsp olive oil 180⅙ tbsp honey 180⅙ tsp salt
Method
Saute 180⅙ medium onion, finely chopped with olive oil until translucent Add 540½ cloves garlic, pressed Add 90 1/12 tsp chili flakes Add 540½ tsp smoked paprika Add 360⅓ tsp sumac Add 270¼ tsp ground coriander Add 270¼ tsp garlic granules Add 180⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 540½ cans tomato, polpa and 45041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 720⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1081 tbsp tahini, 180⅙ lemon, juiced, 180⅙ tbsp olive oil, 180⅙ tsp salt Add 180⅙ 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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