Serves: - 733 +
Ingredients
122⅙ medium onion, finely chopped 366½ cloves garlic, pressed 61 1/12 tsp chili flakes 366½ tsp smoked paprika 244⅓ tsp sumac 183¼ tsp ground coriander 183¼ tsp garlic granules 122⅙ tsp dried oregano 366½ cans tomato, polpa 488⅔ cans butter beans 30541⅔ ml chicken broth 733 tbsp tahini 122⅙ lemon, juiced 15270⅚ ml water 122⅙ tbsp olive oil 122⅙ tbsp honey 122⅙ tsp salt
Method
Saute 122⅙ medium onion, finely chopped with olive oil until translucent Add 366½ cloves garlic, pressed Add 61 1/12 tsp chili flakes Add 366½ tsp smoked paprika Add 244⅓ tsp sumac Add 183¼ tsp ground coriander Add 183¼ tsp garlic granules Add 122⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 366½ cans tomato, polpa and 30541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 488⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 733 tbsp tahini, 122⅙ lemon, juiced, 122⅙ tbsp olive oil, 122⅙ tsp salt Add 122⅙ 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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