Serves: - 689 +
Ingredients
114⅚ medium onion, finely chopped 344½ cloves garlic, pressed 57 5/12 tsp chili flakes 344½ tsp smoked paprika 229⅔ tsp sumac 172¼ tsp ground coriander 172¼ tsp garlic granules 114⅚ tsp dried oregano 344½ cans tomato, polpa 459⅓ cans butter beans 28708⅓ ml chicken broth 689 tbsp tahini 114⅚ lemon, juiced 14354⅙ ml water 114⅚ tbsp olive oil 114⅚ tbsp honey 114⅚ tsp salt
Method
Saute 114⅚ medium onion, finely chopped with olive oil until translucent Add 344½ cloves garlic, pressed Add 57 5/12 tsp chili flakes Add 344½ tsp smoked paprika Add 229⅔ tsp sumac Add 172¼ tsp ground coriander Add 172¼ tsp garlic granules Add 114⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 344½ cans tomato, polpa and 28708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 459⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 689 tbsp tahini, 114⅚ lemon, juiced, 114⅚ tbsp olive oil, 114⅚ tsp salt Add 114⅚ 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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