Serves: - 1151 +
Ingredients
191⅚ medium onion, finely chopped 575½ cloves garlic, pressed 95 11/12 tsp chili flakes 575½ tsp smoked paprika 383⅔ tsp sumac 287¾ tsp ground coriander 287¾ tsp garlic granules 191⅚ tsp dried oregano 575½ cans tomato, polpa 767⅓ cans butter beans 47958⅓ ml chicken broth 1151 tbsp tahini 191⅚ lemon, juiced 23979⅙ ml water 191⅚ tbsp olive oil 191⅚ tbsp honey 191⅚ tsp salt
Method
Saute 191⅚ medium onion, finely chopped with olive oil until translucent Add 575½ cloves garlic, pressed Add 95 11/12 tsp chili flakes Add 575½ tsp smoked paprika Add 383⅔ tsp sumac Add 287¾ tsp ground coriander Add 287¾ tsp garlic granules Add 191⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 575½ cans tomato, polpa and 47958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 767⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1151 tbsp tahini, 191⅚ lemon, juiced, 191⅚ tbsp olive oil, 191⅚ tsp salt Add 191⅚ 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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