Serves: - 1139 +
Ingredients
189⅚ medium onion, finely chopped 569½ cloves garlic, pressed 94 11/12 tsp chili flakes 569½ tsp smoked paprika 379⅔ tsp sumac 284¾ tsp ground coriander 284¾ tsp garlic granules 189⅚ tsp dried oregano 569½ cans tomato, polpa 759⅓ cans butter beans 47458⅓ ml chicken broth 1139 tbsp tahini 189⅚ lemon, juiced 23729⅙ ml water 189⅚ tbsp olive oil 189⅚ tbsp honey 189⅚ tsp salt
Method
Saute 189⅚ medium onion, finely chopped with olive oil until translucent Add 569½ cloves garlic, pressed Add 94 11/12 tsp chili flakes Add 569½ tsp smoked paprika Add 379⅔ tsp sumac Add 284¾ tsp ground coriander Add 284¾ tsp garlic granules Add 189⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 569½ cans tomato, polpa and 47458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 759⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1139 tbsp tahini, 189⅚ lemon, juiced, 189⅚ tbsp olive oil, 189⅚ tsp salt Add 189⅚ 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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