Serves: - 991 +
Ingredients
165⅙ medium onion, finely chopped 495½ cloves garlic, pressed 82 7/12 tsp chili flakes 495½ tsp smoked paprika 330⅓ tsp sumac 247¾ tsp ground coriander 247¾ tsp garlic granules 165⅙ tsp dried oregano 495½ cans tomato, polpa 660⅔ cans butter beans 41291⅔ ml chicken broth 991 tbsp tahini 165⅙ lemon, juiced 20645⅚ ml water 165⅙ tbsp olive oil 165⅙ tbsp honey 165⅙ tsp salt
Method
Saute 165⅙ medium onion, finely chopped with olive oil until translucent Add 495½ cloves garlic, pressed Add 82 7/12 tsp chili flakes Add 495½ tsp smoked paprika Add 330⅓ tsp sumac Add 247¾ tsp ground coriander Add 247¾ tsp garlic granules Add 165⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 495½ cans tomato, polpa and 41291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 660⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 991 tbsp tahini, 165⅙ lemon, juiced, 165⅙ tbsp olive oil, 165⅙ tsp salt Add 165⅙ 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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