Serves: - 1087 +
Ingredients
181⅙ medium onion, finely chopped 543½ cloves garlic, pressed 90 7/12 tsp chili flakes 543½ tsp smoked paprika 362⅓ tsp sumac 271¾ tsp ground coriander 271¾ tsp garlic granules 181⅙ tsp dried oregano 543½ cans tomato, polpa 724⅔ cans butter beans 45291⅔ ml chicken broth 1087 tbsp tahini 181⅙ lemon, juiced 22645⅚ ml water 181⅙ tbsp olive oil 181⅙ tbsp honey 181⅙ tsp salt
Method
Saute 181⅙ medium onion, finely chopped with olive oil until translucent Add 543½ cloves garlic, pressed Add 90 7/12 tsp chili flakes Add 543½ tsp smoked paprika Add 362⅓ tsp sumac Add 271¾ tsp ground coriander Add 271¾ tsp garlic granules Add 181⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 543½ cans tomato, polpa and 45291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 724⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1087 tbsp tahini, 181⅙ lemon, juiced, 181⅙ tbsp olive oil, 181⅙ tsp salt Add 181⅙ 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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