Serves: - 683 +
Ingredients
113⅚ medium onion, finely chopped 341½ cloves garlic, pressed 56 11/12 tsp chili flakes 341½ tsp smoked paprika 227⅔ tsp sumac 170¾ tsp ground coriander 170¾ tsp garlic granules 113⅚ tsp dried oregano 341½ cans tomato, polpa 455⅓ cans butter beans 28458⅓ ml chicken broth 683 tbsp tahini 113⅚ lemon, juiced 14229⅙ ml water 113⅚ tbsp olive oil 113⅚ tbsp honey 113⅚ tsp salt
Method
Saute 113⅚ medium onion, finely chopped with olive oil until translucent Add 341½ cloves garlic, pressed Add 56 11/12 tsp chili flakes Add 341½ tsp smoked paprika Add 227⅔ tsp sumac Add 170¾ tsp ground coriander Add 170¾ tsp garlic granules Add 113⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 341½ cans tomato, polpa and 28458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 455⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 683 tbsp tahini, 113⅚ lemon, juiced, 113⅚ tbsp olive oil, 113⅚ tsp salt Add 113⅚ 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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