Serves: - 571 +
Ingredients
95⅙ medium onion, finely chopped 285½ cloves garlic, pressed 47 7/12 tsp chili flakes 285½ tsp smoked paprika 190⅓ tsp sumac 142¾ tsp ground coriander 142¾ tsp garlic granules 95⅙ tsp dried oregano 285½ cans tomato, polpa 380⅔ cans butter beans 23791⅔ ml chicken broth 571 tbsp tahini 95⅙ lemon, juiced 11895⅚ ml water 95⅙ tbsp olive oil 95⅙ tbsp honey 95⅙ tsp salt
Method
Saute 95⅙ medium onion, finely chopped with olive oil until translucent Add 285½ cloves garlic, pressed Add 47 7/12 tsp chili flakes Add 285½ tsp smoked paprika Add 190⅓ tsp sumac Add 142¾ tsp ground coriander Add 142¾ tsp garlic granules Add 95⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 285½ cans tomato, polpa and 23791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 380⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 571 tbsp tahini, 95⅙ lemon, juiced, 95⅙ tbsp olive oil, 95⅙ tsp salt Add 95⅙ 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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