Serves: - 605 +
Ingredients
100⅚ medium onion, finely chopped 302½ cloves garlic, pressed 50 5/12 tsp chili flakes 302½ tsp smoked paprika 201⅔ tsp sumac 151¼ tsp ground coriander 151¼ tsp garlic granules 100⅚ tsp dried oregano 302½ cans tomato, polpa 403⅓ cans butter beans 25208⅓ ml chicken broth 605 tbsp tahini 100⅚ lemon, juiced 12604⅙ ml water 100⅚ tbsp olive oil 100⅚ tbsp honey 100⅚ tsp salt
Method
Saute 100⅚ medium onion, finely chopped with olive oil until translucent Add 302½ cloves garlic, pressed Add 50 5/12 tsp chili flakes Add 302½ tsp smoked paprika Add 201⅔ tsp sumac Add 151¼ tsp ground coriander Add 151¼ tsp garlic granules Add 100⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 302½ cans tomato, polpa and 25208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 403⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 605 tbsp tahini, 100⅚ lemon, juiced, 100⅚ tbsp olive oil, 100⅚ tsp salt Add 100⅚ 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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