Serves: - 709 +
Ingredients
118⅙ medium onion, finely chopped 354½ cloves garlic, pressed 59 1/12 tsp chili flakes 354½ tsp smoked paprika 236⅓ tsp sumac 177¼ tsp ground coriander 177¼ tsp garlic granules 118⅙ tsp dried oregano 354½ cans tomato, polpa 472⅔ cans butter beans 29541⅔ ml chicken broth 709 tbsp tahini 118⅙ lemon, juiced 14770⅚ ml water 118⅙ tbsp olive oil 118⅙ tbsp honey 118⅙ tsp salt
Method
Saute 118⅙ medium onion, finely chopped with olive oil until translucent Add 354½ cloves garlic, pressed Add 59 1/12 tsp chili flakes Add 354½ tsp smoked paprika Add 236⅓ tsp sumac Add 177¼ tsp ground coriander Add 177¼ tsp garlic granules Add 118⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 354½ cans tomato, polpa and 29541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 472⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 709 tbsp tahini, 118⅙ lemon, juiced, 118⅙ tbsp olive oil, 118⅙ tsp salt Add 118⅙ 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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