Serves: - 1127 +
Ingredients
187⅚ medium onion, finely chopped 563½ cloves garlic, pressed 93 11/12 tsp chili flakes 563½ tsp smoked paprika 375⅔ tsp sumac 281¾ tsp ground coriander 281¾ tsp garlic granules 187⅚ tsp dried oregano 563½ cans tomato, polpa 751⅓ cans butter beans 46958⅓ ml chicken broth 1127 tbsp tahini 187⅚ lemon, juiced 23479⅙ ml water 187⅚ tbsp olive oil 187⅚ tbsp honey 187⅚ tsp salt
Method
Saute 187⅚ medium onion, finely chopped with olive oil until translucent Add 563½ cloves garlic, pressed Add 93 11/12 tsp chili flakes Add 563½ tsp smoked paprika Add 375⅔ tsp sumac Add 281¾ tsp ground coriander Add 281¾ tsp garlic granules Add 187⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 563½ cans tomato, polpa and 46958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 751⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1127 tbsp tahini, 187⅚ lemon, juiced, 187⅚ tbsp olive oil, 187⅚ tsp salt Add 187⅚ 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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