Serves: - 619 +
Ingredients
103⅙ medium onion, finely chopped 309½ cloves garlic, pressed 51 7/12 tsp chili flakes 309½ tsp smoked paprika 206⅓ tsp sumac 154¾ tsp ground coriander 154¾ tsp garlic granules 103⅙ tsp dried oregano 309½ cans tomato, polpa 412⅔ cans butter beans 25791⅔ ml chicken broth 619 tbsp tahini 103⅙ lemon, juiced 12895⅚ ml water 103⅙ tbsp olive oil 103⅙ tbsp honey 103⅙ tsp salt
Method
Saute 103⅙ medium onion, finely chopped with olive oil until translucent Add 309½ cloves garlic, pressed Add 51 7/12 tsp chili flakes Add 309½ tsp smoked paprika Add 206⅓ tsp sumac Add 154¾ tsp ground coriander Add 154¾ tsp garlic granules Add 103⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 309½ cans tomato, polpa and 25791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 412⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 619 tbsp tahini, 103⅙ lemon, juiced, 103⅙ tbsp olive oil, 103⅙ tsp salt Add 103⅙ 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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