Serves: - 817 +
Ingredients
136⅙ medium onion, finely chopped 408½ cloves garlic, pressed 68 1/12 tsp chili flakes 408½ tsp smoked paprika 272⅓ tsp sumac 204¼ tsp ground coriander 204¼ tsp garlic granules 136⅙ tsp dried oregano 408½ cans tomato, polpa 544⅔ cans butter beans 34041⅔ ml chicken broth 817 tbsp tahini 136⅙ lemon, juiced 17020⅚ ml water 136⅙ tbsp olive oil 136⅙ tbsp honey 136⅙ tsp salt
Method
Saute 136⅙ medium onion, finely chopped with olive oil until translucent Add 408½ cloves garlic, pressed Add 68 1/12 tsp chili flakes Add 408½ tsp smoked paprika Add 272⅓ tsp sumac Add 204¼ tsp ground coriander Add 204¼ tsp garlic granules Add 136⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 408½ cans tomato, polpa and 34041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 544⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 817 tbsp tahini, 136⅙ lemon, juiced, 136⅙ tbsp olive oil, 136⅙ tsp salt Add 136⅙ 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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