Serves: - 707 +
Ingredients
117⅚ medium onion, finely chopped 353½ cloves garlic, pressed 58 11/12 tsp chili flakes 353½ tsp smoked paprika 235⅔ tsp sumac 176¾ tsp ground coriander 176¾ tsp garlic granules 117⅚ tsp dried oregano 353½ cans tomato, polpa 471⅓ cans butter beans 29458⅓ ml chicken broth 707 tbsp tahini 117⅚ lemon, juiced 14729⅙ ml water 117⅚ tbsp olive oil 117⅚ tbsp honey 117⅚ tsp salt
Method
Saute 117⅚ medium onion, finely chopped with olive oil until translucent Add 353½ cloves garlic, pressed Add 58 11/12 tsp chili flakes Add 353½ tsp smoked paprika Add 235⅔ tsp sumac Add 176¾ tsp ground coriander Add 176¾ tsp garlic granules Add 117⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 353½ cans tomato, polpa and 29458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 471⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 707 tbsp tahini, 117⅚ lemon, juiced, 117⅚ tbsp olive oil, 117⅚ tsp salt Add 117⅚ 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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