Serves: - 1189 +
Ingredients
198⅙ medium onion, finely chopped 594½ cloves garlic, pressed 99 1/12 tsp chili flakes 594½ tsp smoked paprika 396⅓ tsp sumac 297¼ tsp ground coriander 297¼ tsp garlic granules 198⅙ tsp dried oregano 594½ cans tomato, polpa 792⅔ cans butter beans 49541⅔ ml chicken broth 1189 tbsp tahini 198⅙ lemon, juiced 24770⅚ ml water 198⅙ tbsp olive oil 198⅙ tbsp honey 198⅙ tsp salt
Method
Saute 198⅙ medium onion, finely chopped with olive oil until translucent Add 594½ cloves garlic, pressed Add 99 1/12 tsp chili flakes Add 594½ tsp smoked paprika Add 396⅓ tsp sumac Add 297¼ tsp ground coriander Add 297¼ tsp garlic granules Add 198⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 594½ cans tomato, polpa and 49541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 792⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1189 tbsp tahini, 198⅙ lemon, juiced, 198⅙ tbsp olive oil, 198⅙ tsp salt Add 198⅙ 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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