Serves: - 815 +
Ingredients
135⅚ medium onion, finely chopped 407½ cloves garlic, pressed 67 11/12 tsp chili flakes 407½ tsp smoked paprika 271⅔ tsp sumac 203¾ tsp ground coriander 203¾ tsp garlic granules 135⅚ tsp dried oregano 407½ cans tomato, polpa 543⅓ cans butter beans 33958⅓ ml chicken broth 815 tbsp tahini 135⅚ lemon, juiced 16979⅙ ml water 135⅚ tbsp olive oil 135⅚ tbsp honey 135⅚ tsp salt
Method
Saute 135⅚ medium onion, finely chopped with olive oil until translucent Add 407½ cloves garlic, pressed Add 67 11/12 tsp chili flakes Add 407½ tsp smoked paprika Add 271⅔ tsp sumac Add 203¾ tsp ground coriander Add 203¾ tsp garlic granules Add 135⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 407½ cans tomato, polpa and 33958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 543⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 815 tbsp tahini, 135⅚ lemon, juiced, 135⅚ tbsp olive oil, 135⅚ tsp salt Add 135⅚ 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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