Serves: - 1147 +
Ingredients
191⅙ medium onion, finely chopped 573½ cloves garlic, pressed 95 7/12 tsp chili flakes 573½ tsp smoked paprika 382⅓ tsp sumac 286¾ tsp ground coriander 286¾ tsp garlic granules 191⅙ tsp dried oregano 573½ cans tomato, polpa 764⅔ cans butter beans 47791⅔ ml chicken broth 1147 tbsp tahini 191⅙ lemon, juiced 23895⅚ ml water 191⅙ tbsp olive oil 191⅙ tbsp honey 191⅙ tsp salt
Method
Saute 191⅙ medium onion, finely chopped with olive oil until translucent Add 573½ cloves garlic, pressed Add 95 7/12 tsp chili flakes Add 573½ tsp smoked paprika Add 382⅓ tsp sumac Add 286¾ tsp ground coriander Add 286¾ tsp garlic granules Add 191⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 573½ cans tomato, polpa and 47791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 764⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1147 tbsp tahini, 191⅙ lemon, juiced, 191⅙ tbsp olive oil, 191⅙ tsp salt Add 191⅙ 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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