Serves: - 1183 +
Ingredients
197⅙ medium onion, finely chopped 591½ cloves garlic, pressed 98 7/12 tsp chili flakes 591½ tsp smoked paprika 394⅓ tsp sumac 295¾ tsp ground coriander 295¾ tsp garlic granules 197⅙ tsp dried oregano 591½ cans tomato, polpa 788⅔ cans butter beans 49291⅔ ml chicken broth 1183 tbsp tahini 197⅙ lemon, juiced 24645⅚ ml water 197⅙ tbsp olive oil 197⅙ tbsp honey 197⅙ tsp salt
Method
Saute 197⅙ medium onion, finely chopped with olive oil until translucent Add 591½ cloves garlic, pressed Add 98 7/12 tsp chili flakes Add 591½ tsp smoked paprika Add 394⅓ tsp sumac Add 295¾ tsp ground coriander Add 295¾ tsp garlic granules Add 197⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 591½ cans tomato, polpa and 49291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 788⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1183 tbsp tahini, 197⅙ lemon, juiced, 197⅙ tbsp olive oil, 197⅙ tsp salt Add 197⅙ 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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