Serves: - 1097 +
Ingredients
182⅚ medium onion, finely chopped 548½ cloves garlic, pressed 91 5/12 tsp chili flakes 548½ tsp smoked paprika 365⅔ tsp sumac 274¼ tsp ground coriander 274¼ tsp garlic granules 182⅚ tsp dried oregano 548½ cans tomato, polpa 731⅓ cans butter beans 45708⅓ ml chicken broth 1097 tbsp tahini 182⅚ lemon, juiced 22854⅙ ml water 182⅚ tbsp olive oil 182⅚ tbsp honey 182⅚ tsp salt
Method
Saute 182⅚ medium onion, finely chopped with olive oil until translucent Add 548½ cloves garlic, pressed Add 91 5/12 tsp chili flakes Add 548½ tsp smoked paprika Add 365⅔ tsp sumac Add 274¼ tsp ground coriander Add 274¼ tsp garlic granules Add 182⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 548½ cans tomato, polpa and 45708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 731⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1097 tbsp tahini, 182⅚ lemon, juiced, 182⅚ tbsp olive oil, 182⅚ tsp salt Add 182⅚ 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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