Serves: - 1115 +
Ingredients
185⅚ medium onion, finely chopped 557½ cloves garlic, pressed 92 11/12 tsp chili flakes 557½ tsp smoked paprika 371⅔ tsp sumac 278¾ tsp ground coriander 278¾ tsp garlic granules 185⅚ tsp dried oregano 557½ cans tomato, polpa 743⅓ cans butter beans 46458⅓ ml chicken broth 1115 tbsp tahini 185⅚ lemon, juiced 23229⅙ ml water 185⅚ tbsp olive oil 185⅚ tbsp honey 185⅚ tsp salt
Method
Saute 185⅚ medium onion, finely chopped with olive oil until translucent Add 557½ cloves garlic, pressed Add 92 11/12 tsp chili flakes Add 557½ tsp smoked paprika Add 371⅔ tsp sumac Add 278¾ tsp ground coriander Add 278¾ tsp garlic granules Add 185⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 557½ cans tomato, polpa and 46458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 743⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1115 tbsp tahini, 185⅚ lemon, juiced, 185⅚ tbsp olive oil, 185⅚ tsp salt Add 185⅚ 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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