Serves: - 751 +
Ingredients
125⅙ medium onion, finely chopped 375½ cloves garlic, pressed 62 7/12 tsp chili flakes 375½ tsp smoked paprika 250⅓ tsp sumac 187¾ tsp ground coriander 187¾ tsp garlic granules 125⅙ tsp dried oregano 375½ cans tomato, polpa 500⅔ cans butter beans 31291⅔ ml chicken broth 751 tbsp tahini 125⅙ lemon, juiced 15645⅚ ml water 125⅙ tbsp olive oil 125⅙ tbsp honey 125⅙ tsp salt
Method
Saute 125⅙ medium onion, finely chopped with olive oil until translucent Add 375½ cloves garlic, pressed Add 62 7/12 tsp chili flakes Add 375½ tsp smoked paprika Add 250⅓ tsp sumac Add 187¾ tsp ground coriander Add 187¾ tsp garlic granules Add 125⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 375½ cans tomato, polpa and 31291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 500⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 751 tbsp tahini, 125⅙ lemon, juiced, 125⅙ tbsp olive oil, 125⅙ tsp salt Add 125⅙ 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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