Serves: - 731 +
Ingredients
121⅚ medium onion, finely chopped 365½ cloves garlic, pressed 60 11/12 tsp chili flakes 365½ tsp smoked paprika 243⅔ tsp sumac 182¾ tsp ground coriander 182¾ tsp garlic granules 121⅚ tsp dried oregano 365½ cans tomato, polpa 487⅓ cans butter beans 30458⅓ ml chicken broth 731 tbsp tahini 121⅚ lemon, juiced 15229⅙ ml water 121⅚ tbsp olive oil 121⅚ tbsp honey 121⅚ tsp salt
Method
Saute 121⅚ medium onion, finely chopped with olive oil until translucent Add 365½ cloves garlic, pressed Add 60 11/12 tsp chili flakes Add 365½ tsp smoked paprika Add 243⅔ tsp sumac Add 182¾ tsp ground coriander Add 182¾ tsp garlic granules Add 121⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 365½ cans tomato, polpa and 30458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 487⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 731 tbsp tahini, 121⅚ lemon, juiced, 121⅚ tbsp olive oil, 121⅚ tsp salt Add 121⅚ 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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