Serves: - 541 +
Ingredients
90⅙ medium onion, finely chopped 270½ cloves garlic, pressed 45 1/12 tsp chili flakes 270½ tsp smoked paprika 180⅓ tsp sumac 135¼ tsp ground coriander 135¼ tsp garlic granules 90⅙ tsp dried oregano 270½ cans tomato, polpa 360⅔ cans butter beans 22541⅔ ml chicken broth 541 tbsp tahini 90⅙ lemon, juiced 11270⅚ ml water 90⅙ tbsp olive oil 90⅙ tbsp honey 90⅙ tsp salt
Method
Saute 90⅙ medium onion, finely chopped with olive oil until translucent Add 270½ cloves garlic, pressed Add 45 1/12 tsp chili flakes Add 270½ tsp smoked paprika Add 180⅓ tsp sumac Add 135¼ tsp ground coriander Add 135¼ tsp garlic granules Add 90⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 270½ cans tomato, polpa and 22541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 360⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 541 tbsp tahini, 90⅙ lemon, juiced, 90⅙ tbsp olive oil, 90⅙ tsp salt Add 90⅙ 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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