Serves: - 677 +
Ingredients
112⅚ medium onion, finely chopped 338½ cloves garlic, pressed 56 5/12 tsp chili flakes 338½ tsp smoked paprika 225⅔ tsp sumac 169¼ tsp ground coriander 169¼ tsp garlic granules 112⅚ tsp dried oregano 338½ cans tomato, polpa 451⅓ cans butter beans 28208⅓ ml chicken broth 677 tbsp tahini 112⅚ lemon, juiced 14104⅙ ml water 112⅚ tbsp olive oil 112⅚ tbsp honey 112⅚ tsp salt
Method
Saute 112⅚ medium onion, finely chopped with olive oil until translucent Add 338½ cloves garlic, pressed Add 56 5/12 tsp chili flakes Add 338½ tsp smoked paprika Add 225⅔ tsp sumac Add 169¼ tsp ground coriander Add 169¼ tsp garlic granules Add 112⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 338½ cans tomato, polpa and 28208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 451⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 677 tbsp tahini, 112⅚ lemon, juiced, 112⅚ tbsp olive oil, 112⅚ tsp salt Add 112⅚ 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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