Serves: - 749 +
Ingredients
124⅚ medium onion, finely chopped 374½ cloves garlic, pressed 62 5/12 tsp chili flakes 374½ tsp smoked paprika 249⅔ tsp sumac 187¼ tsp ground coriander 187¼ tsp garlic granules 124⅚ tsp dried oregano 374½ cans tomato, polpa 499⅓ cans butter beans 31208⅓ ml chicken broth 749 tbsp tahini 124⅚ lemon, juiced 15604⅙ ml water 124⅚ tbsp olive oil 124⅚ tbsp honey 124⅚ tsp salt
Method
Saute 124⅚ medium onion, finely chopped with olive oil until translucent Add 374½ cloves garlic, pressed Add 62 5/12 tsp chili flakes Add 374½ tsp smoked paprika Add 249⅔ tsp sumac Add 187¼ tsp ground coriander Add 187¼ tsp garlic granules Add 124⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 374½ cans tomato, polpa and 31208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 499⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 749 tbsp tahini, 124⅚ lemon, juiced, 124⅚ tbsp olive oil, 124⅚ tsp salt Add 124⅚ 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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