Serves: - 755 +
Ingredients
125⅚ medium onion, finely chopped 377½ cloves garlic, pressed 62 11/12 tsp chili flakes 377½ tsp smoked paprika 251⅔ tsp sumac 188¾ tsp ground coriander 188¾ tsp garlic granules 125⅚ tsp dried oregano 377½ cans tomato, polpa 503⅓ cans butter beans 31458⅓ ml chicken broth 755 tbsp tahini 125⅚ lemon, juiced 15729⅙ ml water 125⅚ tbsp olive oil 125⅚ tbsp honey 125⅚ tsp salt
Method
Saute 125⅚ medium onion, finely chopped with olive oil until translucent Add 377½ cloves garlic, pressed Add 62 11/12 tsp chili flakes Add 377½ tsp smoked paprika Add 251⅔ tsp sumac Add 188¾ tsp ground coriander Add 188¾ tsp garlic granules Add 125⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 377½ cans tomato, polpa and 31458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 503⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 755 tbsp tahini, 125⅚ lemon, juiced, 125⅚ tbsp olive oil, 125⅚ tsp salt Add 125⅚ 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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