Serves: - 1129 +
Ingredients
188⅙ medium onion, finely chopped 564½ cloves garlic, pressed 94 1/12 tsp chili flakes 564½ tsp smoked paprika 376⅓ tsp sumac 282¼ tsp ground coriander 282¼ tsp garlic granules 188⅙ tsp dried oregano 564½ cans tomato, polpa 752⅔ cans butter beans 47041⅔ ml chicken broth 1129 tbsp tahini 188⅙ lemon, juiced 23520⅚ ml water 188⅙ tbsp olive oil 188⅙ tbsp honey 188⅙ tsp salt
Method
Saute 188⅙ medium onion, finely chopped with olive oil until translucent Add 564½ cloves garlic, pressed Add 94 1/12 tsp chili flakes Add 564½ tsp smoked paprika Add 376⅓ tsp sumac Add 282¼ tsp ground coriander Add 282¼ tsp garlic granules Add 188⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 564½ cans tomato, polpa and 47041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 752⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1129 tbsp tahini, 188⅙ lemon, juiced, 188⅙ tbsp olive oil, 188⅙ tsp salt Add 188⅙ 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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