Serves: - 757 +
Ingredients
126⅙ medium onion, finely chopped 378½ cloves garlic, pressed 63 1/12 tsp chili flakes 378½ tsp smoked paprika 252⅓ tsp sumac 189¼ tsp ground coriander 189¼ tsp garlic granules 126⅙ tsp dried oregano 378½ cans tomato, polpa 504⅔ cans butter beans 31541⅔ ml chicken broth 757 tbsp tahini 126⅙ lemon, juiced 15770⅚ ml water 126⅙ tbsp olive oil 126⅙ tbsp honey 126⅙ tsp salt
Method
Saute 126⅙ medium onion, finely chopped with olive oil until translucent Add 378½ cloves garlic, pressed Add 63 1/12 tsp chili flakes Add 378½ tsp smoked paprika Add 252⅓ tsp sumac Add 189¼ tsp ground coriander Add 189¼ tsp garlic granules Add 126⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 378½ cans tomato, polpa and 31541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 504⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 757 tbsp tahini, 126⅙ lemon, juiced, 126⅙ tbsp olive oil, 126⅙ tsp salt Add 126⅙ 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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