Serves: - 1109 +
Ingredients
184⅚ medium onion, finely chopped 554½ cloves garlic, pressed 92 5/12 tsp chili flakes 554½ tsp smoked paprika 369⅔ tsp sumac 277¼ tsp ground coriander 277¼ tsp garlic granules 184⅚ tsp dried oregano 554½ cans tomato, polpa 739⅓ cans butter beans 46208⅓ ml chicken broth 1109 tbsp tahini 184⅚ lemon, juiced 23104⅙ ml water 184⅚ tbsp olive oil 184⅚ tbsp honey 184⅚ tsp salt
Method
Saute 184⅚ medium onion, finely chopped with olive oil until translucent Add 554½ cloves garlic, pressed Add 92 5/12 tsp chili flakes Add 554½ tsp smoked paprika Add 369⅔ tsp sumac Add 277¼ tsp ground coriander Add 277¼ tsp garlic granules Add 184⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 554½ cans tomato, polpa and 46208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 739⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1109 tbsp tahini, 184⅚ lemon, juiced, 184⅚ tbsp olive oil, 184⅚ tsp salt Add 184⅚ 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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