Serves: - 655 +
Ingredients
109⅙ medium onion, finely chopped 327½ cloves garlic, pressed 54 7/12 tsp chili flakes 327½ tsp smoked paprika 218⅓ tsp sumac 163¾ tsp ground coriander 163¾ tsp garlic granules 109⅙ tsp dried oregano 327½ cans tomato, polpa 436⅔ cans butter beans 27291⅔ ml chicken broth 655 tbsp tahini 109⅙ lemon, juiced 13645⅚ ml water 109⅙ tbsp olive oil 109⅙ tbsp honey 109⅙ tsp salt
Method
Saute 109⅙ medium onion, finely chopped with olive oil until translucent Add 327½ cloves garlic, pressed Add 54 7/12 tsp chili flakes Add 327½ tsp smoked paprika Add 218⅓ tsp sumac Add 163¾ tsp ground coriander Add 163¾ tsp garlic granules Add 109⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 327½ cans tomato, polpa and 27291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 436⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 655 tbsp tahini, 109⅙ lemon, juiced, 109⅙ tbsp olive oil, 109⅙ tsp salt Add 109⅙ 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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