Serves: - 623 +
Ingredients
103⅚ medium onion, finely chopped 311½ cloves garlic, pressed 51 11/12 tsp chili flakes 311½ tsp smoked paprika 207⅔ tsp sumac 155¾ tsp ground coriander 155¾ tsp garlic granules 103⅚ tsp dried oregano 311½ cans tomato, polpa 415⅓ cans butter beans 25958⅓ ml chicken broth 623 tbsp tahini 103⅚ lemon, juiced 12979⅙ ml water 103⅚ tbsp olive oil 103⅚ tbsp honey 103⅚ tsp salt
Method
Saute 103⅚ medium onion, finely chopped with olive oil until translucent Add 311½ cloves garlic, pressed Add 51 11/12 tsp chili flakes Add 311½ tsp smoked paprika Add 207⅔ tsp sumac Add 155¾ tsp ground coriander Add 155¾ tsp garlic granules Add 103⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 311½ cans tomato, polpa and 25958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 415⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 623 tbsp tahini, 103⅚ lemon, juiced, 103⅚ tbsp olive oil, 103⅚ tsp salt Add 103⅚ 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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