Serves: - 1103 +
Ingredients
183⅚ medium onion, finely chopped 551½ cloves garlic, pressed 91 11/12 tsp chili flakes 551½ tsp smoked paprika 367⅔ tsp sumac 275¾ tsp ground coriander 275¾ tsp garlic granules 183⅚ tsp dried oregano 551½ cans tomato, polpa 735⅓ cans butter beans 45958⅓ ml chicken broth 1103 tbsp tahini 183⅚ lemon, juiced 22979⅙ ml water 183⅚ tbsp olive oil 183⅚ tbsp honey 183⅚ tsp salt
Method
Saute 183⅚ medium onion, finely chopped with olive oil until translucent Add 551½ cloves garlic, pressed Add 91 11/12 tsp chili flakes Add 551½ tsp smoked paprika Add 367⅔ tsp sumac Add 275¾ tsp ground coriander Add 275¾ tsp garlic granules Add 183⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 551½ cans tomato, polpa and 45958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 735⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1103 tbsp tahini, 183⅚ lemon, juiced, 183⅚ tbsp olive oil, 183⅚ tsp salt Add 183⅚ 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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