Serves: - 1123 +
Ingredients
187⅙ medium onion, finely chopped 561½ cloves garlic, pressed 93 7/12 tsp chili flakes 561½ tsp smoked paprika 374⅓ tsp sumac 280¾ tsp ground coriander 280¾ tsp garlic granules 187⅙ tsp dried oregano 561½ cans tomato, polpa 748⅔ cans butter beans 46791⅔ ml chicken broth 1123 tbsp tahini 187⅙ lemon, juiced 23395⅚ ml water 187⅙ tbsp olive oil 187⅙ tbsp honey 187⅙ tsp salt
Method
Saute 187⅙ medium onion, finely chopped with olive oil until translucent Add 561½ cloves garlic, pressed Add 93 7/12 tsp chili flakes Add 561½ tsp smoked paprika Add 374⅓ tsp sumac Add 280¾ tsp ground coriander Add 280¾ tsp garlic granules Add 187⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 561½ cans tomato, polpa and 46791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 748⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1123 tbsp tahini, 187⅙ lemon, juiced, 187⅙ tbsp olive oil, 187⅙ tsp salt Add 187⅙ 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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