Serves: - 1159 +
Ingredients
193⅙ medium onion, finely chopped 579½ cloves garlic, pressed 96 7/12 tsp chili flakes 579½ tsp smoked paprika 386⅓ tsp sumac 289¾ tsp ground coriander 289¾ tsp garlic granules 193⅙ tsp dried oregano 579½ cans tomato, polpa 772⅔ cans butter beans 48291⅔ ml chicken broth 1159 tbsp tahini 193⅙ lemon, juiced 24145⅚ ml water 193⅙ tbsp olive oil 193⅙ tbsp honey 193⅙ tsp salt
Method
Saute 193⅙ medium onion, finely chopped with olive oil until translucent Add 579½ cloves garlic, pressed Add 96 7/12 tsp chili flakes Add 579½ tsp smoked paprika Add 386⅓ tsp sumac Add 289¾ tsp ground coriander Add 289¾ tsp garlic granules Add 193⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 579½ cans tomato, polpa and 48291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 772⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1159 tbsp tahini, 193⅙ lemon, juiced, 193⅙ tbsp olive oil, 193⅙ tsp salt Add 193⅙ 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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