Serves: - 1153 +
Ingredients
192⅙ medium onion, finely chopped 576½ cloves garlic, pressed 96 1/12 tsp chili flakes 576½ tsp smoked paprika 384⅓ tsp sumac 288¼ tsp ground coriander 288¼ tsp garlic granules 192⅙ tsp dried oregano 576½ cans tomato, polpa 768⅔ cans butter beans 48041⅔ ml chicken broth 1153 tbsp tahini 192⅙ lemon, juiced 24020⅚ ml water 192⅙ tbsp olive oil 192⅙ tbsp honey 192⅙ tsp salt
Method
Saute 192⅙ medium onion, finely chopped with olive oil until translucent Add 576½ cloves garlic, pressed Add 96 1/12 tsp chili flakes Add 576½ tsp smoked paprika Add 384⅓ tsp sumac Add 288¼ tsp ground coriander Add 288¼ tsp garlic granules Add 192⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 576½ cans tomato, polpa and 48041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 768⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1153 tbsp tahini, 192⅙ lemon, juiced, 192⅙ tbsp olive oil, 192⅙ tsp salt Add 192⅙ 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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