Serves: - 671 +
Ingredients
111⅚ medium onion, finely chopped 335½ cloves garlic, pressed 55 11/12 tsp chili flakes 335½ tsp smoked paprika 223⅔ tsp sumac 167¾ tsp ground coriander 167¾ tsp garlic granules 111⅚ tsp dried oregano 335½ cans tomato, polpa 447⅓ cans butter beans 27958⅓ ml chicken broth 671 tbsp tahini 111⅚ lemon, juiced 13979⅙ ml water 111⅚ tbsp olive oil 111⅚ tbsp honey 111⅚ tsp salt
Method
Saute 111⅚ medium onion, finely chopped with olive oil until translucent Add 335½ cloves garlic, pressed Add 55 11/12 tsp chili flakes Add 335½ tsp smoked paprika Add 223⅔ tsp sumac Add 167¾ tsp ground coriander Add 167¾ tsp garlic granules Add 111⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 335½ cans tomato, polpa and 27958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 447⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 671 tbsp tahini, 111⅚ lemon, juiced, 111⅚ tbsp olive oil, 111⅚ tsp salt Add 111⅚ 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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