Serves: - 1177 +
Ingredients
196⅙ medium onion, finely chopped 588½ cloves garlic, pressed 98 1/12 tsp chili flakes 588½ tsp smoked paprika 392⅓ tsp sumac 294¼ tsp ground coriander 294¼ tsp garlic granules 196⅙ tsp dried oregano 588½ cans tomato, polpa 784⅔ cans butter beans 49041⅔ ml chicken broth 1177 tbsp tahini 196⅙ lemon, juiced 24520⅚ ml water 196⅙ tbsp olive oil 196⅙ tbsp honey 196⅙ tsp salt
Method
Saute 196⅙ medium onion, finely chopped with olive oil until translucent Add 588½ cloves garlic, pressed Add 98 1/12 tsp chili flakes Add 588½ tsp smoked paprika Add 392⅓ tsp sumac Add 294¼ tsp ground coriander Add 294¼ tsp garlic granules Add 196⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 588½ cans tomato, polpa and 49041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 784⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1177 tbsp tahini, 196⅙ lemon, juiced, 196⅙ tbsp olive oil, 196⅙ tsp salt Add 196⅙ 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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