Serves: - 661 +
Ingredients
110⅙ medium onion, finely chopped 330½ cloves garlic, pressed 55 1/12 tsp chili flakes 330½ tsp smoked paprika 220⅓ tsp sumac 165¼ tsp ground coriander 165¼ tsp garlic granules 110⅙ tsp dried oregano 330½ cans tomato, polpa 440⅔ cans butter beans 27541⅔ ml chicken broth 661 tbsp tahini 110⅙ lemon, juiced 13770⅚ ml water 110⅙ tbsp olive oil 110⅙ tbsp honey 110⅙ tsp salt
Method
Saute 110⅙ medium onion, finely chopped with olive oil until translucent Add 330½ cloves garlic, pressed Add 55 1/12 tsp chili flakes Add 330½ tsp smoked paprika Add 220⅓ tsp sumac Add 165¼ tsp ground coriander Add 165¼ tsp garlic granules Add 110⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 330½ cans tomato, polpa and 27541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 440⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 661 tbsp tahini, 110⅙ lemon, juiced, 110⅙ tbsp olive oil, 110⅙ tsp salt Add 110⅙ 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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