Serves: - 737 +
Ingredients
122⅚ medium onion, finely chopped 368½ cloves garlic, pressed 61 5/12 tsp chili flakes 368½ tsp smoked paprika 245⅔ tsp sumac 184¼ tsp ground coriander 184¼ tsp garlic granules 122⅚ tsp dried oregano 368½ cans tomato, polpa 491⅓ cans butter beans 30708⅓ ml chicken broth 737 tbsp tahini 122⅚ lemon, juiced 15354⅙ ml water 122⅚ tbsp olive oil 122⅚ tbsp honey 122⅚ tsp salt
Method
Saute 122⅚ medium onion, finely chopped with olive oil until translucent Add 368½ cloves garlic, pressed Add 61 5/12 tsp chili flakes Add 368½ tsp smoked paprika Add 245⅔ tsp sumac Add 184¼ tsp ground coriander Add 184¼ tsp garlic granules Add 122⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 368½ cans tomato, polpa and 30708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 491⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 737 tbsp tahini, 122⅚ lemon, juiced, 122⅚ tbsp olive oil, 122⅚ tsp salt Add 122⅚ 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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