Serves: - 685 +
Ingredients
114⅙ medium onion, finely chopped 342½ cloves garlic, pressed 57 1/12 tsp chili flakes 342½ tsp smoked paprika 228⅓ tsp sumac 171¼ tsp ground coriander 171¼ tsp garlic granules 114⅙ tsp dried oregano 342½ cans tomato, polpa 456⅔ cans butter beans 28541⅔ ml chicken broth 685 tbsp tahini 114⅙ lemon, juiced 14270⅚ ml water 114⅙ tbsp olive oil 114⅙ tbsp honey 114⅙ tsp salt
Method
Saute 114⅙ medium onion, finely chopped with olive oil until translucent Add 342½ cloves garlic, pressed Add 57 1/12 tsp chili flakes Add 342½ tsp smoked paprika Add 228⅓ tsp sumac Add 171¼ tsp ground coriander Add 171¼ tsp garlic granules Add 114⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 342½ cans tomato, polpa and 28541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 456⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 685 tbsp tahini, 114⅙ lemon, juiced, 114⅙ tbsp olive oil, 114⅙ tsp salt Add 114⅙ 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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