Serves: - 805 +
Ingredients
134⅙ medium onion, finely chopped 402½ cloves garlic, pressed 67 1/12 tsp chili flakes 402½ tsp smoked paprika 268⅓ tsp sumac 201¼ tsp ground coriander 201¼ tsp garlic granules 134⅙ tsp dried oregano 402½ cans tomato, polpa 536⅔ cans butter beans 33541⅔ ml chicken broth 805 tbsp tahini 134⅙ lemon, juiced 16770⅚ ml water 134⅙ tbsp olive oil 134⅙ tbsp honey 134⅙ tsp salt
Method
Saute 134⅙ medium onion, finely chopped with olive oil until translucent Add 402½ cloves garlic, pressed Add 67 1/12 tsp chili flakes Add 402½ tsp smoked paprika Add 268⅓ tsp sumac Add 201¼ tsp ground coriander Add 201¼ tsp garlic granules Add 134⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 402½ cans tomato, polpa and 33541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 536⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 805 tbsp tahini, 134⅙ lemon, juiced, 134⅙ tbsp olive oil, 134⅙ tsp salt Add 134⅙ 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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