Serves: - 1171 +
Ingredients
195⅙ medium onion, finely chopped 585½ cloves garlic, pressed 97 7/12 tsp chili flakes 585½ tsp smoked paprika 390⅓ tsp sumac 292¾ tsp ground coriander 292¾ tsp garlic granules 195⅙ tsp dried oregano 585½ cans tomato, polpa 780⅔ cans butter beans 48791⅔ ml chicken broth 1171 tbsp tahini 195⅙ lemon, juiced 24395⅚ ml water 195⅙ tbsp olive oil 195⅙ tbsp honey 195⅙ tsp salt
Method
Saute 195⅙ medium onion, finely chopped with olive oil until translucent Add 585½ cloves garlic, pressed Add 97 7/12 tsp chili flakes Add 585½ tsp smoked paprika Add 390⅓ tsp sumac Add 292¾ tsp ground coriander Add 292¾ tsp garlic granules Add 195⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 585½ cans tomato, polpa and 48791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 780⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1171 tbsp tahini, 195⅙ lemon, juiced, 195⅙ tbsp olive oil, 195⅙ tsp salt Add 195⅙ 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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