Serves: - 1093 +
Ingredients
182⅙ medium onion, finely chopped 546½ cloves garlic, pressed 91 1/12 tsp chili flakes 546½ tsp smoked paprika 364⅓ tsp sumac 273¼ tsp ground coriander 273¼ tsp garlic granules 182⅙ tsp dried oregano 546½ cans tomato, polpa 728⅔ cans butter beans 45541⅔ ml chicken broth 1093 tbsp tahini 182⅙ lemon, juiced 22770⅚ ml water 182⅙ tbsp olive oil 182⅙ tbsp honey 182⅙ tsp salt
Method
Saute 182⅙ medium onion, finely chopped with olive oil until translucent Add 546½ cloves garlic, pressed Add 91 1/12 tsp chili flakes Add 546½ tsp smoked paprika Add 364⅓ tsp sumac Add 273¼ tsp ground coriander Add 273¼ tsp garlic granules Add 182⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 546½ cans tomato, polpa and 45541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 728⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1093 tbsp tahini, 182⅙ lemon, juiced, 182⅙ tbsp olive oil, 182⅙ tsp salt Add 182⅙ 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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