Serves: - 1187 +
Ingredients
197⅚ medium onion, finely chopped 593½ cloves garlic, pressed 98 11/12 tsp chili flakes 593½ tsp smoked paprika 395⅔ tsp sumac 296¾ tsp ground coriander 296¾ tsp garlic granules 197⅚ tsp dried oregano 593½ cans tomato, polpa 791⅓ cans butter beans 49458⅓ ml chicken broth 1187 tbsp tahini 197⅚ lemon, juiced 24729⅙ ml water 197⅚ tbsp olive oil 197⅚ tbsp honey 197⅚ tsp salt
Method
Saute 197⅚ medium onion, finely chopped with olive oil until translucent Add 593½ cloves garlic, pressed Add 98 11/12 tsp chili flakes Add 593½ tsp smoked paprika Add 395⅔ tsp sumac Add 296¾ tsp ground coriander Add 296¾ tsp garlic granules Add 197⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 593½ cans tomato, polpa and 49458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 791⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1187 tbsp tahini, 197⅚ lemon, juiced, 197⅚ tbsp olive oil, 197⅚ tsp salt Add 197⅚ 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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