Serves: - 1199 +
Ingredients
199⅚ medium onion, finely chopped 599½ cloves garlic, pressed 99 11/12 tsp chili flakes 599½ tsp smoked paprika 399⅔ tsp sumac 299¾ tsp ground coriander 299¾ tsp garlic granules 199⅚ tsp dried oregano 599½ cans tomato, polpa 799⅓ cans butter beans 49958⅓ ml chicken broth 1199 tbsp tahini 199⅚ lemon, juiced 24979⅙ ml water 199⅚ tbsp olive oil 199⅚ tbsp honey 199⅚ tsp salt
Method
Saute 199⅚ medium onion, finely chopped with olive oil until translucent Add 599½ cloves garlic, pressed Add 99 11/12 tsp chili flakes Add 599½ tsp smoked paprika Add 399⅔ tsp sumac Add 299¾ tsp ground coriander Add 299¾ tsp garlic granules Add 199⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 599½ cans tomato, polpa and 49958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 799⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1199 tbsp tahini, 199⅚ lemon, juiced, 199⅚ tbsp olive oil, 199⅚ tsp salt Add 199⅚ 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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