Serves: - 625 +
Ingredients
104⅙ medium onion, finely chopped 312½ cloves garlic, pressed 52 1/12 tsp chili flakes 312½ tsp smoked paprika 208⅓ tsp sumac 156¼ tsp ground coriander 156¼ tsp garlic granules 104⅙ tsp dried oregano 312½ cans tomato, polpa 416⅔ cans butter beans 26041⅔ ml chicken broth 625 tbsp tahini 104⅙ lemon, juiced 13020⅚ ml water 104⅙ tbsp olive oil 104⅙ tbsp honey 104⅙ tsp salt
Method
Saute 104⅙ medium onion, finely chopped with olive oil until translucent Add 312½ cloves garlic, pressed Add 52 1/12 tsp chili flakes Add 312½ tsp smoked paprika Add 208⅓ tsp sumac Add 156¼ tsp ground coriander Add 156¼ tsp garlic granules Add 104⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 312½ cans tomato, polpa and 26041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 416⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 625 tbsp tahini, 104⅙ lemon, juiced, 104⅙ tbsp olive oil, 104⅙ tsp salt Add 104⅙ 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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