Serves: - 1135 +
Ingredients
189⅙ medium onion, finely chopped 567½ cloves garlic, pressed 94 7/12 tsp chili flakes 567½ tsp smoked paprika 378⅓ tsp sumac 283¾ tsp ground coriander 283¾ tsp garlic granules 189⅙ tsp dried oregano 567½ cans tomato, polpa 756⅔ cans butter beans 47291⅔ ml chicken broth 1135 tbsp tahini 189⅙ lemon, juiced 23645⅚ ml water 189⅙ tbsp olive oil 189⅙ tbsp honey 189⅙ tsp salt
Method
Saute 189⅙ medium onion, finely chopped with olive oil until translucent Add 567½ cloves garlic, pressed Add 94 7/12 tsp chili flakes Add 567½ tsp smoked paprika Add 378⅓ tsp sumac Add 283¾ tsp ground coriander Add 283¾ tsp garlic granules Add 189⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 567½ cans tomato, polpa and 47291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 756⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1135 tbsp tahini, 189⅙ lemon, juiced, 189⅙ tbsp olive oil, 189⅙ tsp salt Add 189⅙ 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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