Serves: - 719 +
Ingredients
119⅚ medium onion, finely chopped 359½ cloves garlic, pressed 59 11/12 tsp chili flakes 359½ tsp smoked paprika 239⅔ tsp sumac 179¾ tsp ground coriander 179¾ tsp garlic granules 119⅚ tsp dried oregano 359½ cans tomato, polpa 479⅓ cans butter beans 29958⅓ ml chicken broth 719 tbsp tahini 119⅚ lemon, juiced 14979⅙ ml water 119⅚ tbsp olive oil 119⅚ tbsp honey 119⅚ tsp salt
Method
Saute 119⅚ medium onion, finely chopped with olive oil until translucent Add 359½ cloves garlic, pressed Add 59 11/12 tsp chili flakes Add 359½ tsp smoked paprika Add 239⅔ tsp sumac Add 179¾ tsp ground coriander Add 179¾ tsp garlic granules Add 119⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 359½ cans tomato, polpa and 29958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 479⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 719 tbsp tahini, 119⅚ lemon, juiced, 119⅚ tbsp olive oil, 119⅚ tsp salt Add 119⅚ 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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