Serves: - 821 +
Ingredients
136⅚ medium onion, finely chopped 410½ cloves garlic, pressed 68 5/12 tsp chili flakes 410½ tsp smoked paprika 273⅔ tsp sumac 205¼ tsp ground coriander 205¼ tsp garlic granules 136⅚ tsp dried oregano 410½ cans tomato, polpa 547⅓ cans butter beans 34208⅓ ml chicken broth 821 tbsp tahini 136⅚ lemon, juiced 17104⅙ ml water 136⅚ tbsp olive oil 136⅚ tbsp honey 136⅚ tsp salt
Method
Saute 136⅚ medium onion, finely chopped with olive oil until translucent Add 410½ cloves garlic, pressed Add 68 5/12 tsp chili flakes Add 410½ tsp smoked paprika Add 273⅔ tsp sumac Add 205¼ tsp ground coriander Add 205¼ tsp garlic granules Add 136⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 410½ cans tomato, polpa and 34208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 547⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 821 tbsp tahini, 136⅚ lemon, juiced, 136⅚ tbsp olive oil, 136⅚ tsp salt Add 136⅚ 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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