Serves: - 1181 +
Ingredients
196⅚ medium onion, finely chopped 590½ cloves garlic, pressed 98 5/12 tsp chili flakes 590½ tsp smoked paprika 393⅔ tsp sumac 295¼ tsp ground coriander 295¼ tsp garlic granules 196⅚ tsp dried oregano 590½ cans tomato, polpa 787⅓ cans butter beans 49208⅓ ml chicken broth 1181 tbsp tahini 196⅚ lemon, juiced 24604⅙ ml water 196⅚ tbsp olive oil 196⅚ tbsp honey 196⅚ tsp salt
Method
Saute 196⅚ medium onion, finely chopped with olive oil until translucent Add 590½ cloves garlic, pressed Add 98 5/12 tsp chili flakes Add 590½ tsp smoked paprika Add 393⅔ tsp sumac Add 295¼ tsp ground coriander Add 295¼ tsp garlic granules Add 196⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 590½ cans tomato, polpa and 49208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 787⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1181 tbsp tahini, 196⅚ lemon, juiced, 196⅚ tbsp olive oil, 196⅚ tsp salt Add 196⅚ 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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