Serves: - 665 +
Ingredients
110⅚ medium onion, finely chopped 332½ cloves garlic, pressed 55 5/12 tsp chili flakes 332½ tsp smoked paprika 221⅔ tsp sumac 166¼ tsp ground coriander 166¼ tsp garlic granules 110⅚ tsp dried oregano 332½ cans tomato, polpa 443⅓ cans butter beans 27708⅓ ml chicken broth 665 tbsp tahini 110⅚ lemon, juiced 13854⅙ ml water 110⅚ tbsp olive oil 110⅚ tbsp honey 110⅚ tsp salt
Method
Saute 110⅚ medium onion, finely chopped with olive oil until translucent Add 332½ cloves garlic, pressed Add 55 5/12 tsp chili flakes Add 332½ tsp smoked paprika Add 221⅔ tsp sumac Add 166¼ tsp ground coriander Add 166¼ tsp garlic granules Add 110⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 332½ cans tomato, polpa and 27708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 443⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 665 tbsp tahini, 110⅚ lemon, juiced, 110⅚ tbsp olive oil, 110⅚ tsp salt Add 110⅚ 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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