Serves: - 631 +
Ingredients
105⅙ medium onion, finely chopped 315½ cloves garlic, pressed 52 7/12 tsp chili flakes 315½ tsp smoked paprika 210⅓ tsp sumac 157¾ tsp ground coriander 157¾ tsp garlic granules 105⅙ tsp dried oregano 315½ cans tomato, polpa 420⅔ cans butter beans 26291⅔ ml chicken broth 631 tbsp tahini 105⅙ lemon, juiced 13145⅚ ml water 105⅙ tbsp olive oil 105⅙ tbsp honey 105⅙ tsp salt
Method
Saute 105⅙ medium onion, finely chopped with olive oil until translucent Add 315½ cloves garlic, pressed Add 52 7/12 tsp chili flakes Add 315½ tsp smoked paprika Add 210⅓ tsp sumac Add 157¾ tsp ground coriander Add 157¾ tsp garlic granules Add 105⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 315½ cans tomato, polpa and 26291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 420⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 631 tbsp tahini, 105⅙ lemon, juiced, 105⅙ tbsp olive oil, 105⅙ tsp salt Add 105⅙ 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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