Serves: - 703 +
Ingredients
117⅙ medium onion, finely chopped 351½ cloves garlic, pressed 58 7/12 tsp chili flakes 351½ tsp smoked paprika 234⅓ tsp sumac 175¾ tsp ground coriander 175¾ tsp garlic granules 117⅙ tsp dried oregano 351½ cans tomato, polpa 468⅔ cans butter beans 29291⅔ ml chicken broth 703 tbsp tahini 117⅙ lemon, juiced 14645⅚ ml water 117⅙ tbsp olive oil 117⅙ tbsp honey 117⅙ tsp salt
Method
Saute 117⅙ medium onion, finely chopped with olive oil until translucent Add 351½ cloves garlic, pressed Add 58 7/12 tsp chili flakes Add 351½ tsp smoked paprika Add 234⅓ tsp sumac Add 175¾ tsp ground coriander Add 175¾ tsp garlic granules Add 117⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 351½ cans tomato, polpa and 29291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 468⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 703 tbsp tahini, 117⅙ lemon, juiced, 117⅙ tbsp olive oil, 117⅙ tsp salt Add 117⅙ 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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