Serves: - 673 +
Ingredients
112⅙ medium onion, finely chopped 336½ cloves garlic, pressed 56 1/12 tsp chili flakes 336½ tsp smoked paprika 224⅓ tsp sumac 168¼ tsp ground coriander 168¼ tsp garlic granules 112⅙ tsp dried oregano 336½ cans tomato, polpa 448⅔ cans butter beans 28041⅔ ml chicken broth 673 tbsp tahini 112⅙ lemon, juiced 14020⅚ ml water 112⅙ tbsp olive oil 112⅙ tbsp honey 112⅙ tsp salt
Method
Saute 112⅙ medium onion, finely chopped with olive oil until translucent Add 336½ cloves garlic, pressed Add 56 1/12 tsp chili flakes Add 336½ tsp smoked paprika Add 224⅓ tsp sumac Add 168¼ tsp ground coriander Add 168¼ tsp garlic granules Add 112⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 336½ cans tomato, polpa and 28041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 448⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 673 tbsp tahini, 112⅙ lemon, juiced, 112⅙ tbsp olive oil, 112⅙ tsp salt Add 112⅙ 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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