Serves: - 959 +
Ingredients
159⅚ medium onion, finely chopped 479½ cloves garlic, pressed 79 11/12 tsp chili flakes 479½ tsp smoked paprika 319⅔ tsp sumac 239¾ tsp ground coriander 239¾ tsp garlic granules 159⅚ tsp dried oregano 479½ cans tomato, polpa 639⅓ cans butter beans 39958⅓ ml chicken broth 959 tbsp tahini 159⅚ lemon, juiced 19979⅙ ml water 159⅚ tbsp olive oil 159⅚ tbsp honey 159⅚ tsp salt
Method
Saute 159⅚ medium onion, finely chopped with olive oil until translucent Add 479½ cloves garlic, pressed Add 79 11/12 tsp chili flakes Add 479½ tsp smoked paprika Add 319⅔ tsp sumac Add 239¾ tsp ground coriander Add 239¾ tsp garlic granules Add 159⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 479½ cans tomato, polpa and 39958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 639⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 959 tbsp tahini, 159⅚ lemon, juiced, 159⅚ tbsp olive oil, 159⅚ tsp salt Add 159⅚ 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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