Serves: - 823 +
Ingredients
137⅙ medium onion, finely chopped 411½ cloves garlic, pressed 68 7/12 tsp chili flakes 411½ tsp smoked paprika 274⅓ tsp sumac 205¾ tsp ground coriander 205¾ tsp garlic granules 137⅙ tsp dried oregano 411½ cans tomato, polpa 548⅔ cans butter beans 34291⅔ ml chicken broth 823 tbsp tahini 137⅙ lemon, juiced 17145⅚ ml water 137⅙ tbsp olive oil 137⅙ tbsp honey 137⅙ tsp salt
Method
Saute 137⅙ medium onion, finely chopped with olive oil until translucent Add 411½ cloves garlic, pressed Add 68 7/12 tsp chili flakes Add 411½ tsp smoked paprika Add 274⅓ tsp sumac Add 205¾ tsp ground coriander Add 205¾ tsp garlic granules Add 137⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 411½ cans tomato, polpa and 34291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 548⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 823 tbsp tahini, 137⅙ lemon, juiced, 137⅙ tbsp olive oil, 137⅙ tsp salt Add 137⅙ 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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