Serves: - 523 +
Ingredients
87⅙ medium onion, finely chopped 261½ cloves garlic, pressed 43 7/12 tsp chili flakes 261½ tsp smoked paprika 174⅓ tsp sumac 130¾ tsp ground coriander 130¾ tsp garlic granules 87⅙ tsp dried oregano 261½ cans tomato, polpa 348⅔ cans butter beans 21791⅔ ml chicken broth 523 tbsp tahini 87⅙ lemon, juiced 10895⅚ ml water 87⅙ tbsp olive oil 87⅙ tbsp honey 87⅙ tsp salt
Method
Saute 87⅙ medium onion, finely chopped with olive oil until translucent Add 261½ cloves garlic, pressed Add 43 7/12 tsp chili flakes Add 261½ tsp smoked paprika Add 174⅓ tsp sumac Add 130¾ tsp ground coriander Add 130¾ tsp garlic granules Add 87⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 261½ cans tomato, polpa and 21791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 348⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 523 tbsp tahini, 87⅙ lemon, juiced, 87⅙ tbsp olive oil, 87⅙ tsp salt Add 87⅙ 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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