Serves: - 701 +
Ingredients
116⅚ medium onion, finely chopped 350½ cloves garlic, pressed 58 5/12 tsp chili flakes 350½ tsp smoked paprika 233⅔ tsp sumac 175¼ tsp ground coriander 175¼ tsp garlic granules 116⅚ tsp dried oregano 350½ cans tomato, polpa 467⅓ cans butter beans 29208⅓ ml chicken broth 701 tbsp tahini 116⅚ lemon, juiced 14604⅙ ml water 116⅚ tbsp olive oil 116⅚ tbsp honey 116⅚ tsp salt
Method
Saute 116⅚ medium onion, finely chopped with olive oil until translucent Add 350½ cloves garlic, pressed Add 58 5/12 tsp chili flakes Add 350½ tsp smoked paprika Add 233⅔ tsp sumac Add 175¼ tsp ground coriander Add 175¼ tsp garlic granules Add 116⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 350½ cans tomato, polpa and 29208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 467⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 701 tbsp tahini, 116⅚ lemon, juiced, 116⅚ tbsp olive oil, 116⅚ tsp salt Add 116⅚ 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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