Serves: - 803 +
Ingredients
133⅚ medium onion, finely chopped 401½ cloves garlic, pressed 66 11/12 tsp chili flakes 401½ tsp smoked paprika 267⅔ tsp sumac 200¾ tsp ground coriander 200¾ tsp garlic granules 133⅚ tsp dried oregano 401½ cans tomato, polpa 535⅓ cans butter beans 33458⅓ ml chicken broth 803 tbsp tahini 133⅚ lemon, juiced 16729⅙ ml water 133⅚ tbsp olive oil 133⅚ tbsp honey 133⅚ tsp salt
Method
Saute 133⅚ medium onion, finely chopped with olive oil until translucent Add 401½ cloves garlic, pressed Add 66 11/12 tsp chili flakes Add 401½ tsp smoked paprika Add 267⅔ tsp sumac Add 200¾ tsp ground coriander Add 200¾ tsp garlic granules Add 133⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 401½ cans tomato, polpa and 33458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 535⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 803 tbsp tahini, 133⅚ lemon, juiced, 133⅚ tbsp olive oil, 133⅚ tsp salt Add 133⅚ 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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