Serves: - 1169 +
Ingredients
194⅚ medium onion, finely chopped 584½ cloves garlic, pressed 97 5/12 tsp chili flakes 584½ tsp smoked paprika 389⅔ tsp sumac 292¼ tsp ground coriander 292¼ tsp garlic granules 194⅚ tsp dried oregano 584½ cans tomato, polpa 779⅓ cans butter beans 48708⅓ ml chicken broth 1169 tbsp tahini 194⅚ lemon, juiced 24354⅙ ml water 194⅚ tbsp olive oil 194⅚ tbsp honey 194⅚ tsp salt
Method
Saute 194⅚ medium onion, finely chopped with olive oil until translucent Add 584½ cloves garlic, pressed Add 97 5/12 tsp chili flakes Add 584½ tsp smoked paprika Add 389⅔ tsp sumac Add 292¼ tsp ground coriander Add 292¼ tsp garlic granules Add 194⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 584½ cans tomato, polpa and 48708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 779⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1169 tbsp tahini, 194⅚ lemon, juiced, 194⅚ tbsp olive oil, 194⅚ tsp salt Add 194⅚ 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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