Serves: - 1163 +
Ingredients
193⅚ medium onion, finely chopped 581½ cloves garlic, pressed 96 11/12 tsp chili flakes 581½ tsp smoked paprika 387⅔ tsp sumac 290¾ tsp ground coriander 290¾ tsp garlic granules 193⅚ tsp dried oregano 581½ cans tomato, polpa 775⅓ cans butter beans 48458⅓ ml chicken broth 1163 tbsp tahini 193⅚ lemon, juiced 24229⅙ ml water 193⅚ tbsp olive oil 193⅚ tbsp honey 193⅚ tsp salt
Method
Saute 193⅚ medium onion, finely chopped with olive oil until translucent Add 581½ cloves garlic, pressed Add 96 11/12 tsp chili flakes Add 581½ tsp smoked paprika Add 387⅔ tsp sumac Add 290¾ tsp ground coriander Add 290¾ tsp garlic granules Add 193⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 581½ cans tomato, polpa and 48458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 775⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1163 tbsp tahini, 193⅚ lemon, juiced, 193⅚ tbsp olive oil, 193⅚ tsp salt Add 193⅚ 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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