Serves: - 551 +
Ingredients
91⅚ medium onion, finely chopped 275½ cloves garlic, pressed 45 11/12 tsp chili flakes 275½ tsp smoked paprika 183⅔ tsp sumac 137¾ tsp ground coriander 137¾ tsp garlic granules 91⅚ tsp dried oregano 275½ cans tomato, polpa 367⅓ cans butter beans 22958⅓ ml chicken broth 551 tbsp tahini 91⅚ lemon, juiced 11479⅙ ml water 91⅚ tbsp olive oil 91⅚ tbsp honey 91⅚ tsp salt
Method
Saute 91⅚ medium onion, finely chopped with olive oil until translucent Add 275½ cloves garlic, pressed Add 45 11/12 tsp chili flakes Add 275½ tsp smoked paprika Add 183⅔ tsp sumac Add 137¾ tsp ground coriander Add 137¾ tsp garlic granules Add 91⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 275½ cans tomato, polpa and 22958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 367⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 551 tbsp tahini, 91⅚ lemon, juiced, 91⅚ tbsp olive oil, 91⅚ tsp salt Add 91⅚ 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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