Serves: - 829 +
Ingredients
138⅙ medium onion, finely chopped 414½ cloves garlic, pressed 69 1/12 tsp chili flakes 414½ tsp smoked paprika 276⅓ tsp sumac 207¼ tsp ground coriander 207¼ tsp garlic granules 138⅙ tsp dried oregano 414½ cans tomato, polpa 552⅔ cans butter beans 34541⅔ ml chicken broth 829 tbsp tahini 138⅙ lemon, juiced 17270⅚ ml water 138⅙ tbsp olive oil 138⅙ tbsp honey 138⅙ tsp salt
Method
Saute 138⅙ medium onion, finely chopped with olive oil until translucent Add 414½ cloves garlic, pressed Add 69 1/12 tsp chili flakes Add 414½ tsp smoked paprika Add 276⅓ tsp sumac Add 207¼ tsp ground coriander Add 207¼ tsp garlic granules Add 138⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 414½ cans tomato, polpa and 34541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 552⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 829 tbsp tahini, 138⅙ lemon, juiced, 138⅙ tbsp olive oil, 138⅙ tsp salt Add 138⅙ 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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