Serves: - 1121 +
Ingredients
186⅚ medium onion, finely chopped 560½ cloves garlic, pressed 93 5/12 tsp chili flakes 560½ tsp smoked paprika 373⅔ tsp sumac 280¼ tsp ground coriander 280¼ tsp garlic granules 186⅚ tsp dried oregano 560½ cans tomato, polpa 747⅓ cans butter beans 46708⅓ ml chicken broth 1121 tbsp tahini 186⅚ lemon, juiced 23354⅙ ml water 186⅚ tbsp olive oil 186⅚ tbsp honey 186⅚ tsp salt
Method
Saute 186⅚ medium onion, finely chopped with olive oil until translucent Add 560½ cloves garlic, pressed Add 93 5/12 tsp chili flakes Add 560½ tsp smoked paprika Add 373⅔ tsp sumac Add 280¼ tsp ground coriander Add 280¼ tsp garlic granules Add 186⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 560½ cans tomato, polpa and 46708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 747⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1121 tbsp tahini, 186⅚ lemon, juiced, 186⅚ tbsp olive oil, 186⅚ tsp salt Add 186⅚ 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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