Serves: - 1105 +
Ingredients
184⅙ medium onion, finely chopped 552½ cloves garlic, pressed 92 1/12 tsp chili flakes 552½ tsp smoked paprika 368⅓ tsp sumac 276¼ tsp ground coriander 276¼ tsp garlic granules 184⅙ tsp dried oregano 552½ cans tomato, polpa 736⅔ cans butter beans 46041⅔ ml chicken broth 1105 tbsp tahini 184⅙ lemon, juiced 23020⅚ ml water 184⅙ tbsp olive oil 184⅙ tbsp honey 184⅙ tsp salt
Method
Saute 184⅙ medium onion, finely chopped with olive oil until translucent Add 552½ cloves garlic, pressed Add 92 1/12 tsp chili flakes Add 552½ tsp smoked paprika Add 368⅓ tsp sumac Add 276¼ tsp ground coriander Add 276¼ tsp garlic granules Add 184⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 552½ cans tomato, polpa and 46041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 736⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1105 tbsp tahini, 184⅙ lemon, juiced, 184⅙ tbsp olive oil, 184⅙ tsp salt Add 184⅙ 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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