Serves: - 1085 +
Ingredients
180⅚ medium onion, finely chopped 542½ cloves garlic, pressed 90 5/12 tsp chili flakes 542½ tsp smoked paprika 361⅔ tsp sumac 271¼ tsp ground coriander 271¼ tsp garlic granules 180⅚ tsp dried oregano 542½ cans tomato, polpa 723⅓ cans butter beans 45208⅓ ml chicken broth 1085 tbsp tahini 180⅚ lemon, juiced 22604⅙ ml water 180⅚ tbsp olive oil 180⅚ tbsp honey 180⅚ tsp salt
Method
Saute 180⅚ medium onion, finely chopped with olive oil until translucent Add 542½ cloves garlic, pressed Add 90 5/12 tsp chili flakes Add 542½ tsp smoked paprika Add 361⅔ tsp sumac Add 271¼ tsp ground coriander Add 271¼ tsp garlic granules Add 180⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 542½ cans tomato, polpa and 45208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 723⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1085 tbsp tahini, 180⅚ lemon, juiced, 180⅚ tbsp olive oil, 180⅚ tsp salt Add 180⅚ 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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