Serves: - 1039 +
Ingredients
173⅙ medium onion, finely chopped 519½ cloves garlic, pressed 86 7/12 tsp chili flakes 519½ tsp smoked paprika 346⅓ tsp sumac 259¾ tsp ground coriander 259¾ tsp garlic granules 173⅙ tsp dried oregano 519½ cans tomato, polpa 692⅔ cans butter beans 43291⅔ ml chicken broth 1039 tbsp tahini 173⅙ lemon, juiced 21645⅚ ml water 173⅙ tbsp olive oil 173⅙ tbsp honey 173⅙ tsp salt
Method
Saute 173⅙ medium onion, finely chopped with olive oil until translucent Add 519½ cloves garlic, pressed Add 86 7/12 tsp chili flakes Add 519½ tsp smoked paprika Add 346⅓ tsp sumac Add 259¾ tsp ground coriander Add 259¾ tsp garlic granules Add 173⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 519½ cans tomato, polpa and 43291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 692⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1039 tbsp tahini, 173⅙ lemon, juiced, 173⅙ tbsp olive oil, 173⅙ tsp salt Add 173⅙ 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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