Serves: - 1099 +
Ingredients
183⅙ medium onion, finely chopped 549½ cloves garlic, pressed 91 7/12 tsp chili flakes 549½ tsp smoked paprika 366⅓ tsp sumac 274¾ tsp ground coriander 274¾ tsp garlic granules 183⅙ tsp dried oregano 549½ cans tomato, polpa 732⅔ cans butter beans 45791⅔ ml chicken broth 1099 tbsp tahini 183⅙ lemon, juiced 22895⅚ ml water 183⅙ tbsp olive oil 183⅙ tbsp honey 183⅙ tsp salt
Method
Saute 183⅙ medium onion, finely chopped with olive oil until translucent Add 549½ cloves garlic, pressed Add 91 7/12 tsp chili flakes Add 549½ tsp smoked paprika Add 366⅓ tsp sumac Add 274¾ tsp ground coriander Add 274¾ tsp garlic granules Add 183⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 549½ cans tomato, polpa and 45791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 732⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1099 tbsp tahini, 183⅙ lemon, juiced, 183⅙ tbsp olive oil, 183⅙ tsp salt Add 183⅙ 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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