Serves: - 1193 +
Ingredients
198⅚ medium onion, finely chopped 596½ cloves garlic, pressed 99 5/12 tsp chili flakes 596½ tsp smoked paprika 397⅔ tsp sumac 298¼ tsp ground coriander 298¼ tsp garlic granules 198⅚ tsp dried oregano 596½ cans tomato, polpa 795⅓ cans butter beans 49708⅓ ml chicken broth 1193 tbsp tahini 198⅚ lemon, juiced 24854⅙ ml water 198⅚ tbsp olive oil 198⅚ tbsp honey 198⅚ tsp salt
Method
Saute 198⅚ medium onion, finely chopped with olive oil until translucent Add 596½ cloves garlic, pressed Add 99 5/12 tsp chili flakes Add 596½ tsp smoked paprika Add 397⅔ tsp sumac Add 298¼ tsp ground coriander Add 298¼ tsp garlic granules Add 198⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 596½ cans tomato, polpa and 49708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 795⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1193 tbsp tahini, 198⅚ lemon, juiced, 198⅚ tbsp olive oil, 198⅚ tsp salt Add 198⅚ 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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