Serves: - 715 +
Ingredients
119⅙ medium onion, finely chopped 357½ cloves garlic, pressed 59 7/12 tsp chili flakes 357½ tsp smoked paprika 238⅓ tsp sumac 178¾ tsp ground coriander 178¾ tsp garlic granules 119⅙ tsp dried oregano 357½ cans tomato, polpa 476⅔ cans butter beans 29791⅔ ml chicken broth 715 tbsp tahini 119⅙ lemon, juiced 14895⅚ ml water 119⅙ tbsp olive oil 119⅙ tbsp honey 119⅙ tsp salt
Method
Saute 119⅙ medium onion, finely chopped with olive oil until translucent Add 357½ cloves garlic, pressed Add 59 7/12 tsp chili flakes Add 357½ tsp smoked paprika Add 238⅓ tsp sumac Add 178¾ tsp ground coriander Add 178¾ tsp garlic granules Add 119⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 357½ cans tomato, polpa and 29791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 476⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 715 tbsp tahini, 119⅙ lemon, juiced, 119⅙ tbsp olive oil, 119⅙ tsp salt Add 119⅙ 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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