Serves: - 1049 +
Ingredients
174⅚ medium onion, finely chopped 524½ cloves garlic, pressed 87 5/12 tsp chili flakes 524½ tsp smoked paprika 349⅔ tsp sumac 262¼ tsp ground coriander 262¼ tsp garlic granules 174⅚ tsp dried oregano 524½ cans tomato, polpa 699⅓ cans butter beans 43708⅓ ml chicken broth 1049 tbsp tahini 174⅚ lemon, juiced 21854⅙ ml water 174⅚ tbsp olive oil 174⅚ tbsp honey 174⅚ tsp salt
Method
Saute 174⅚ medium onion, finely chopped with olive oil until translucent Add 524½ cloves garlic, pressed Add 87 5/12 tsp chili flakes Add 524½ tsp smoked paprika Add 349⅔ tsp sumac Add 262¼ tsp ground coriander Add 262¼ tsp garlic granules Add 174⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 524½ cans tomato, polpa and 43708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 699⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1049 tbsp tahini, 174⅚ lemon, juiced, 174⅚ tbsp olive oil, 174⅚ tsp salt Add 174⅚ 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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