Serves: - 511 +
Ingredients
85⅙ medium onion, finely chopped 255½ cloves garlic, pressed 42 7/12 tsp chili flakes 255½ tsp smoked paprika 170⅓ tsp sumac 127¾ tsp ground coriander 127¾ tsp garlic granules 85⅙ tsp dried oregano 255½ cans tomato, polpa 340⅔ cans butter beans 21291⅔ ml chicken broth 511 tbsp tahini 85⅙ lemon, juiced 10645⅚ ml water 85⅙ tbsp olive oil 85⅙ tbsp honey 85⅙ tsp salt
Method
Saute 85⅙ medium onion, finely chopped with olive oil until translucent Add 255½ cloves garlic, pressed Add 42 7/12 tsp chili flakes Add 255½ tsp smoked paprika Add 170⅓ tsp sumac Add 127¾ tsp ground coriander Add 127¾ tsp garlic granules Add 85⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 255½ cans tomato, polpa and 21291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 340⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 511 tbsp tahini, 85⅙ lemon, juiced, 85⅙ tbsp olive oil, 85⅙ tsp salt Add 85⅙ 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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