Serves: - 809 +
Ingredients
134⅚ medium onion, finely chopped 404½ cloves garlic, pressed 67 5/12 tsp chili flakes 404½ tsp smoked paprika 269⅔ tsp sumac 202¼ tsp ground coriander 202¼ tsp garlic granules 134⅚ tsp dried oregano 404½ cans tomato, polpa 539⅓ cans butter beans 33708⅓ ml chicken broth 809 tbsp tahini 134⅚ lemon, juiced 16854⅙ ml water 134⅚ tbsp olive oil 134⅚ tbsp honey 134⅚ tsp salt
Method
Saute 134⅚ medium onion, finely chopped with olive oil until translucent Add 404½ cloves garlic, pressed Add 67 5/12 tsp chili flakes Add 404½ tsp smoked paprika Add 269⅔ tsp sumac Add 202¼ tsp ground coriander Add 202¼ tsp garlic granules Add 134⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 404½ cans tomato, polpa and 33708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 539⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 809 tbsp tahini, 134⅚ lemon, juiced, 134⅚ tbsp olive oil, 134⅚ tsp salt Add 134⅚ 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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