Serves: - 691 +
Ingredients
115⅙ medium onion, finely chopped 345½ cloves garlic, pressed 57 7/12 tsp chili flakes 345½ tsp smoked paprika 230⅓ tsp sumac 172¾ tsp ground coriander 172¾ tsp garlic granules 115⅙ tsp dried oregano 345½ cans tomato, polpa 460⅔ cans butter beans 28791⅔ ml chicken broth 691 tbsp tahini 115⅙ lemon, juiced 14395⅚ ml water 115⅙ tbsp olive oil 115⅙ tbsp honey 115⅙ tsp salt
Method
Saute 115⅙ medium onion, finely chopped with olive oil until translucent Add 345½ cloves garlic, pressed Add 57 7/12 tsp chili flakes Add 345½ tsp smoked paprika Add 230⅓ tsp sumac Add 172¾ tsp ground coriander Add 172¾ tsp garlic granules Add 115⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 345½ cans tomato, polpa and 28791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 460⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 691 tbsp tahini, 115⅙ lemon, juiced, 115⅙ tbsp olive oil, 115⅙ tsp salt Add 115⅙ 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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