Serves: - 617 +
Ingredients
102⅚ medium onion, finely chopped 308½ cloves garlic, pressed 51 5/12 tsp chili flakes 308½ tsp smoked paprika 205⅔ tsp sumac 154¼ tsp ground coriander 154¼ tsp garlic granules 102⅚ tsp dried oregano 308½ cans tomato, polpa 411⅓ cans butter beans 25708⅓ ml chicken broth 617 tbsp tahini 102⅚ lemon, juiced 12854⅙ ml water 102⅚ tbsp olive oil 102⅚ tbsp honey 102⅚ tsp salt
Method
Saute 102⅚ medium onion, finely chopped with olive oil until translucent Add 308½ cloves garlic, pressed Add 51 5/12 tsp chili flakes Add 308½ tsp smoked paprika Add 205⅔ tsp sumac Add 154¼ tsp ground coriander Add 154¼ tsp garlic granules Add 102⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 308½ cans tomato, polpa and 25708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 411⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 617 tbsp tahini, 102⅚ lemon, juiced, 102⅚ tbsp olive oil, 102⅚ tsp salt Add 102⅚ 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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