Serves: - 1007 +
Ingredients
167⅚ medium onion, finely chopped 503½ cloves garlic, pressed 83 11/12 tsp chili flakes 503½ tsp smoked paprika 335⅔ tsp sumac 251¾ tsp ground coriander 251¾ tsp garlic granules 167⅚ tsp dried oregano 503½ cans tomato, polpa 671⅓ cans butter beans 41958⅓ ml chicken broth 1007 tbsp tahini 167⅚ lemon, juiced 20979⅙ ml water 167⅚ tbsp olive oil 167⅚ tbsp honey 167⅚ tsp salt
Method
Saute 167⅚ medium onion, finely chopped with olive oil until translucent Add 503½ cloves garlic, pressed Add 83 11/12 tsp chili flakes Add 503½ tsp smoked paprika Add 335⅔ tsp sumac Add 251¾ tsp ground coriander Add 251¾ tsp garlic granules Add 167⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 503½ cans tomato, polpa and 41958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 671⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1007 tbsp tahini, 167⅚ lemon, juiced, 167⅚ tbsp olive oil, 167⅚ tsp salt Add 167⅚ 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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