Serves: - 613 +
Ingredients
102⅙ medium onion, finely chopped 306½ cloves garlic, pressed 51 1/12 tsp chili flakes 306½ tsp smoked paprika 204⅓ tsp sumac 153¼ tsp ground coriander 153¼ tsp garlic granules 102⅙ tsp dried oregano 306½ cans tomato, polpa 408⅔ cans butter beans 25541⅔ ml chicken broth 613 tbsp tahini 102⅙ lemon, juiced 12770⅚ ml water 102⅙ tbsp olive oil 102⅙ tbsp honey 102⅙ tsp salt
Method
Saute 102⅙ medium onion, finely chopped with olive oil until translucent Add 306½ cloves garlic, pressed Add 51 1/12 tsp chili flakes Add 306½ tsp smoked paprika Add 204⅓ tsp sumac Add 153¼ tsp ground coriander Add 153¼ tsp garlic granules Add 102⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 306½ cans tomato, polpa and 25541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 408⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 613 tbsp tahini, 102⅙ lemon, juiced, 102⅙ tbsp olive oil, 102⅙ tsp salt Add 102⅙ 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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