Serves: - 725 +
Ingredients
120⅚ medium onion, finely chopped 362½ cloves garlic, pressed 60 5/12 tsp chili flakes 362½ tsp smoked paprika 241⅔ tsp sumac 181¼ tsp ground coriander 181¼ tsp garlic granules 120⅚ tsp dried oregano 362½ cans tomato, polpa 483⅓ cans butter beans 30208⅓ ml chicken broth 725 tbsp tahini 120⅚ lemon, juiced 15104⅙ ml water 120⅚ tbsp olive oil 120⅚ tbsp honey 120⅚ tsp salt
Method
Saute 120⅚ medium onion, finely chopped with olive oil until translucent Add 362½ cloves garlic, pressed Add 60 5/12 tsp chili flakes Add 362½ tsp smoked paprika Add 241⅔ tsp sumac Add 181¼ tsp ground coriander Add 181¼ tsp garlic granules Add 120⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 362½ cans tomato, polpa and 30208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 483⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 725 tbsp tahini, 120⅚ lemon, juiced, 120⅚ tbsp olive oil, 120⅚ tsp salt Add 120⅚ 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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