Serves: - 1133 +
Ingredients
188⅚ medium onion, finely chopped 566½ cloves garlic, pressed 94 5/12 tsp chili flakes 566½ tsp smoked paprika 377⅔ tsp sumac 283¼ tsp ground coriander 283¼ tsp garlic granules 188⅚ tsp dried oregano 566½ cans tomato, polpa 755⅓ cans butter beans 47208⅓ ml chicken broth 1133 tbsp tahini 188⅚ lemon, juiced 23604⅙ ml water 188⅚ tbsp olive oil 188⅚ tbsp honey 188⅚ tsp salt
Method
Saute 188⅚ medium onion, finely chopped with olive oil until translucent Add 566½ cloves garlic, pressed Add 94 5/12 tsp chili flakes Add 566½ tsp smoked paprika Add 377⅔ tsp sumac Add 283¼ tsp ground coriander Add 283¼ tsp garlic granules Add 188⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 566½ cans tomato, polpa and 47208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 755⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1133 tbsp tahini, 188⅚ lemon, juiced, 188⅚ tbsp olive oil, 188⅚ tsp salt Add 188⅚ 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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