Serves: - 1117 +
Ingredients
186⅙ medium onion, finely chopped 558½ cloves garlic, pressed 93 1/12 tsp chili flakes 558½ tsp smoked paprika 372⅓ tsp sumac 279¼ tsp ground coriander 279¼ tsp garlic granules 186⅙ tsp dried oregano 558½ cans tomato, polpa 744⅔ cans butter beans 46541⅔ ml chicken broth 1117 tbsp tahini 186⅙ lemon, juiced 23270⅚ ml water 186⅙ tbsp olive oil 186⅙ tbsp honey 186⅙ tsp salt
Method
Saute 186⅙ medium onion, finely chopped with olive oil until translucent Add 558½ cloves garlic, pressed Add 93 1/12 tsp chili flakes Add 558½ tsp smoked paprika Add 372⅓ tsp sumac Add 279¼ tsp ground coriander Add 279¼ tsp garlic granules Add 186⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 558½ cans tomato, polpa and 46541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 744⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1117 tbsp tahini, 186⅙ lemon, juiced, 186⅙ tbsp olive oil, 186⅙ tsp salt Add 186⅙ 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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