Serves: - 667 +
Ingredients
111⅙ medium onion, finely chopped 333½ cloves garlic, pressed 55 7/12 tsp chili flakes 333½ tsp smoked paprika 222⅓ tsp sumac 166¾ tsp ground coriander 166¾ tsp garlic granules 111⅙ tsp dried oregano 333½ cans tomato, polpa 444⅔ cans butter beans 27791⅔ ml chicken broth 667 tbsp tahini 111⅙ lemon, juiced 13895⅚ ml water 111⅙ tbsp olive oil 111⅙ tbsp honey 111⅙ tsp salt
Method
Saute 111⅙ medium onion, finely chopped with olive oil until translucent Add 333½ cloves garlic, pressed Add 55 7/12 tsp chili flakes Add 333½ tsp smoked paprika Add 222⅓ tsp sumac Add 166¾ tsp ground coriander Add 166¾ tsp garlic granules Add 111⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 333½ cans tomato, polpa and 27791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 444⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 667 tbsp tahini, 111⅙ lemon, juiced, 111⅙ tbsp olive oil, 111⅙ tsp salt Add 111⅙ 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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