Serves: - 743 +
Ingredients
123⅚ medium onion, finely chopped 371½ cloves garlic, pressed 61 11/12 tsp chili flakes 371½ tsp smoked paprika 247⅔ tsp sumac 185¾ tsp ground coriander 185¾ tsp garlic granules 123⅚ tsp dried oregano 371½ cans tomato, polpa 495⅓ cans butter beans 30958⅓ ml chicken broth 743 tbsp tahini 123⅚ lemon, juiced 15479⅙ ml water 123⅚ tbsp olive oil 123⅚ tbsp honey 123⅚ tsp salt
Method
Saute 123⅚ medium onion, finely chopped with olive oil until translucent Add 371½ cloves garlic, pressed Add 61 11/12 tsp chili flakes Add 371½ tsp smoked paprika Add 247⅔ tsp sumac Add 185¾ tsp ground coriander Add 185¾ tsp garlic granules Add 123⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 371½ cans tomato, polpa and 30958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 495⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 743 tbsp tahini, 123⅚ lemon, juiced, 123⅚ tbsp olive oil, 123⅚ tsp salt Add 123⅚ 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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