Serves: - 827 +
Ingredients
137⅚ medium onion, finely chopped 413½ cloves garlic, pressed 68 11/12 tsp chili flakes 413½ tsp smoked paprika 275⅔ tsp sumac 206¾ tsp ground coriander 206¾ tsp garlic granules 137⅚ tsp dried oregano 413½ cans tomato, polpa 551⅓ cans butter beans 34458⅓ ml chicken broth 827 tbsp tahini 137⅚ lemon, juiced 17229⅙ ml water 137⅚ tbsp olive oil 137⅚ tbsp honey 137⅚ tsp salt
Method
Saute 137⅚ medium onion, finely chopped with olive oil until translucent Add 413½ cloves garlic, pressed Add 68 11/12 tsp chili flakes Add 413½ tsp smoked paprika Add 275⅔ tsp sumac Add 206¾ tsp ground coriander Add 206¾ tsp garlic granules Add 137⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 413½ cans tomato, polpa and 34458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 551⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 827 tbsp tahini, 137⅚ lemon, juiced, 137⅚ tbsp olive oil, 137⅚ tsp salt Add 137⅚ 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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