Serves: - 1025 +
Ingredients
170⅚ medium onion, finely chopped 512½ cloves garlic, pressed 85 5/12 tsp chili flakes 512½ tsp smoked paprika 341⅔ tsp sumac 256¼ tsp ground coriander 256¼ tsp garlic granules 170⅚ tsp dried oregano 512½ cans tomato, polpa 683⅓ cans butter beans 42708⅓ ml chicken broth 1025 tbsp tahini 170⅚ lemon, juiced 21354⅙ ml water 170⅚ tbsp olive oil 170⅚ tbsp honey 170⅚ tsp salt
Method
Saute 170⅚ medium onion, finely chopped with olive oil until translucent Add 512½ cloves garlic, pressed Add 85 5/12 tsp chili flakes Add 512½ tsp smoked paprika Add 341⅔ tsp sumac Add 256¼ tsp ground coriander Add 256¼ tsp garlic granules Add 170⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 512½ cans tomato, polpa and 42708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 683⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1025 tbsp tahini, 170⅚ lemon, juiced, 170⅚ tbsp olive oil, 170⅚ tsp salt Add 170⅚ 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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