Serves: - 811 +
Ingredients
135⅙ medium onion, finely chopped 405½ cloves garlic, pressed 67 7/12 tsp chili flakes 405½ tsp smoked paprika 270⅓ tsp sumac 202¾ tsp ground coriander 202¾ tsp garlic granules 135⅙ tsp dried oregano 405½ cans tomato, polpa 540⅔ cans butter beans 33791⅔ ml chicken broth 811 tbsp tahini 135⅙ lemon, juiced 16895⅚ ml water 135⅙ tbsp olive oil 135⅙ tbsp honey 135⅙ tsp salt
Method
Saute 135⅙ medium onion, finely chopped with olive oil until translucent Add 405½ cloves garlic, pressed Add 67 7/12 tsp chili flakes Add 405½ tsp smoked paprika Add 270⅓ tsp sumac Add 202¾ tsp ground coriander Add 202¾ tsp garlic granules Add 135⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 405½ cans tomato, polpa and 33791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 540⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 811 tbsp tahini, 135⅙ lemon, juiced, 135⅙ tbsp olive oil, 135⅙ tsp salt Add 135⅙ 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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