Serves: - 1157 +
Ingredients
192⅚ medium onion, finely chopped 578½ cloves garlic, pressed 96 5/12 tsp chili flakes 578½ tsp smoked paprika 385⅔ tsp sumac 289¼ tsp ground coriander 289¼ tsp garlic granules 192⅚ tsp dried oregano 578½ cans tomato, polpa 771⅓ cans butter beans 48208⅓ ml chicken broth 1157 tbsp tahini 192⅚ lemon, juiced 24104⅙ ml water 192⅚ tbsp olive oil 192⅚ tbsp honey 192⅚ tsp salt
Method
Saute 192⅚ medium onion, finely chopped with olive oil until translucent Add 578½ cloves garlic, pressed Add 96 5/12 tsp chili flakes Add 578½ tsp smoked paprika Add 385⅔ tsp sumac Add 289¼ tsp ground coriander Add 289¼ tsp garlic granules Add 192⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 578½ cans tomato, polpa and 48208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 771⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1157 tbsp tahini, 192⅚ lemon, juiced, 192⅚ tbsp olive oil, 192⅚ tsp salt Add 192⅚ 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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