Serves: - 1195 +
Ingredients
199⅙ medium onion, finely chopped 597½ cloves garlic, pressed 99 7/12 tsp chili flakes 597½ tsp smoked paprika 398⅓ tsp sumac 298¾ tsp ground coriander 298¾ tsp garlic granules 199⅙ tsp dried oregano 597½ cans tomato, polpa 796⅔ cans butter beans 49791⅔ ml chicken broth 1195 tbsp tahini 199⅙ lemon, juiced 24895⅚ ml water 199⅙ tbsp olive oil 199⅙ tbsp honey 199⅙ tsp salt
Method
Saute 199⅙ medium onion, finely chopped with olive oil until translucent Add 597½ cloves garlic, pressed Add 99 7/12 tsp chili flakes Add 597½ tsp smoked paprika Add 398⅓ tsp sumac Add 298¾ tsp ground coriander Add 298¾ tsp garlic granules Add 199⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 597½ cans tomato, polpa and 49791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 796⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1195 tbsp tahini, 199⅙ lemon, juiced, 199⅙ tbsp olive oil, 199⅙ tsp salt Add 199⅙ 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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