Serves: - 1145 +
Ingredients
190⅚ medium onion, finely chopped 572½ cloves garlic, pressed 95 5/12 tsp chili flakes 572½ tsp smoked paprika 381⅔ tsp sumac 286¼ tsp ground coriander 286¼ tsp garlic granules 190⅚ tsp dried oregano 572½ cans tomato, polpa 763⅓ cans butter beans 47708⅓ ml chicken broth 1145 tbsp tahini 190⅚ lemon, juiced 23854⅙ ml water 190⅚ tbsp olive oil 190⅚ tbsp honey 190⅚ tsp salt
Method
Saute 190⅚ medium onion, finely chopped with olive oil until translucent Add 572½ cloves garlic, pressed Add 95 5/12 tsp chili flakes Add 572½ tsp smoked paprika Add 381⅔ tsp sumac Add 286¼ tsp ground coriander Add 286¼ tsp garlic granules Add 190⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 572½ cans tomato, polpa and 47708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 763⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1145 tbsp tahini, 190⅚ lemon, juiced, 190⅚ tbsp olive oil, 190⅚ tsp salt Add 190⅚ 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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