Serves: - 1175 +
Ingredients
195⅚ medium onion, finely chopped 587½ cloves garlic, pressed 97 11/12 tsp chili flakes 587½ tsp smoked paprika 391⅔ tsp sumac 293¾ tsp ground coriander 293¾ tsp garlic granules 195⅚ tsp dried oregano 587½ cans tomato, polpa 783⅓ cans butter beans 48958⅓ ml chicken broth 1175 tbsp tahini 195⅚ lemon, juiced 24479⅙ ml water 195⅚ tbsp olive oil 195⅚ tbsp honey 195⅚ tsp salt
Method
Saute 195⅚ medium onion, finely chopped with olive oil until translucent Add 587½ cloves garlic, pressed Add 97 11/12 tsp chili flakes Add 587½ tsp smoked paprika Add 391⅔ tsp sumac Add 293¾ tsp ground coriander Add 293¾ tsp garlic granules Add 195⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 587½ cans tomato, polpa and 48958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 783⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1175 tbsp tahini, 195⅚ lemon, juiced, 195⅚ tbsp olive oil, 195⅚ tsp salt Add 195⅚ 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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