Serves: - 1111 +
Ingredients
185⅙ medium onion, finely chopped 555½ cloves garlic, pressed 92 7/12 tsp chili flakes 555½ tsp smoked paprika 370⅓ tsp sumac 277¾ tsp ground coriander 277¾ tsp garlic granules 185⅙ tsp dried oregano 555½ cans tomato, polpa 740⅔ cans butter beans 46291⅔ ml chicken broth 1111 tbsp tahini 185⅙ lemon, juiced 23145⅚ ml water 185⅙ tbsp olive oil 185⅙ tbsp honey 185⅙ tsp salt
Method
Saute 185⅙ medium onion, finely chopped with olive oil until translucent Add 555½ cloves garlic, pressed Add 92 7/12 tsp chili flakes Add 555½ tsp smoked paprika Add 370⅓ tsp sumac Add 277¾ tsp ground coriander Add 277¾ tsp garlic granules Add 185⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 555½ cans tomato, polpa and 46291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 740⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1111 tbsp tahini, 185⅙ lemon, juiced, 185⅙ tbsp olive oil, 185⅙ tsp salt Add 185⅙ 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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