Serves: - 767 +
Ingredients
127⅚ medium onion, finely chopped 383½ cloves garlic, pressed 63 11/12 tsp chili flakes 383½ tsp smoked paprika 255⅔ tsp sumac 191¾ tsp ground coriander 191¾ tsp garlic granules 127⅚ tsp dried oregano 383½ cans tomato, polpa 511⅓ cans butter beans 31958⅓ ml chicken broth 767 tbsp tahini 127⅚ lemon, juiced 15979⅙ ml water 127⅚ tbsp olive oil 127⅚ tbsp honey 127⅚ tsp salt
Method
Saute 127⅚ medium onion, finely chopped with olive oil until translucent Add 383½ cloves garlic, pressed Add 63 11/12 tsp chili flakes Add 383½ tsp smoked paprika Add 255⅔ tsp sumac Add 191¾ tsp ground coriander Add 191¾ tsp garlic granules Add 127⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 383½ cans tomato, polpa and 31958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 511⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 767 tbsp tahini, 127⅚ lemon, juiced, 127⅚ tbsp olive oil, 127⅚ tsp salt Add 127⅚ 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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