Serves: - 643 +
Ingredients
107⅙ medium onion, finely chopped 321½ cloves garlic, pressed 53 7/12 tsp chili flakes 321½ tsp smoked paprika 214⅓ tsp sumac 160¾ tsp ground coriander 160¾ tsp garlic granules 107⅙ tsp dried oregano 321½ cans tomato, polpa 428⅔ cans butter beans 26791⅔ ml chicken broth 643 tbsp tahini 107⅙ lemon, juiced 13395⅚ ml water 107⅙ tbsp olive oil 107⅙ tbsp honey 107⅙ tsp salt
Method
Saute 107⅙ medium onion, finely chopped with olive oil until translucent Add 321½ cloves garlic, pressed Add 53 7/12 tsp chili flakes Add 321½ tsp smoked paprika Add 214⅓ tsp sumac Add 160¾ tsp ground coriander Add 160¾ tsp garlic granules Add 107⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 321½ cans tomato, polpa and 26791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 428⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 643 tbsp tahini, 107⅙ lemon, juiced, 107⅙ tbsp olive oil, 107⅙ tsp salt Add 107⅙ 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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