Serves: - 1165 +
Ingredients
194⅙ medium onion, finely chopped 582½ cloves garlic, pressed 97 1/12 tsp chili flakes 582½ tsp smoked paprika 388⅓ tsp sumac 291¼ tsp ground coriander 291¼ tsp garlic granules 194⅙ tsp dried oregano 582½ cans tomato, polpa 776⅔ cans butter beans 48541⅔ ml chicken broth 1165 tbsp tahini 194⅙ lemon, juiced 24270⅚ ml water 194⅙ tbsp olive oil 194⅙ tbsp honey 194⅙ tsp salt
Method
Saute 194⅙ medium onion, finely chopped with olive oil until translucent Add 582½ cloves garlic, pressed Add 97 1/12 tsp chili flakes Add 582½ tsp smoked paprika Add 388⅓ tsp sumac Add 291¼ tsp ground coriander Add 291¼ tsp garlic granules Add 194⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 582½ cans tomato, polpa and 48541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 776⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1165 tbsp tahini, 194⅙ lemon, juiced, 194⅙ tbsp olive oil, 194⅙ tsp salt Add 194⅙ 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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