Serves: - 1091 +
Ingredients
181⅚ medium onion, finely chopped 545½ cloves garlic, pressed 90 11/12 tsp chili flakes 545½ tsp smoked paprika 363⅔ tsp sumac 272¾ tsp ground coriander 272¾ tsp garlic granules 181⅚ tsp dried oregano 545½ cans tomato, polpa 727⅓ cans butter beans 45458⅓ ml chicken broth 1091 tbsp tahini 181⅚ lemon, juiced 22729⅙ ml water 181⅚ tbsp olive oil 181⅚ tbsp honey 181⅚ tsp salt
Method
Saute 181⅚ medium onion, finely chopped with olive oil until translucent Add 545½ cloves garlic, pressed Add 90 11/12 tsp chili flakes Add 545½ tsp smoked paprika Add 363⅔ tsp sumac Add 272¾ tsp ground coriander Add 272¾ tsp garlic granules Add 181⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 545½ cans tomato, polpa and 45458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 727⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1091 tbsp tahini, 181⅚ lemon, juiced, 181⅚ tbsp olive oil, 181⅚ tsp salt Add 181⅚ 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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