Serves: - 727 +
Ingredients
121⅙ medium onion, finely chopped 363½ cloves garlic, pressed 60 7/12 tsp chili flakes 363½ tsp smoked paprika 242⅓ tsp sumac 181¾ tsp ground coriander 181¾ tsp garlic granules 121⅙ tsp dried oregano 363½ cans tomato, polpa 484⅔ cans butter beans 30291⅔ ml chicken broth 727 tbsp tahini 121⅙ lemon, juiced 15145⅚ ml water 121⅙ tbsp olive oil 121⅙ tbsp honey 121⅙ tsp salt
Method
Saute 121⅙ medium onion, finely chopped with olive oil until translucent Add 363½ cloves garlic, pressed Add 60 7/12 tsp chili flakes Add 363½ tsp smoked paprika Add 242⅓ tsp sumac Add 181¾ tsp ground coriander Add 181¾ tsp garlic granules Add 121⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 363½ cans tomato, polpa and 30291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 484⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 727 tbsp tahini, 121⅙ lemon, juiced, 121⅙ tbsp olive oil, 121⅙ tsp salt Add 121⅙ 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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