Serves: - 833 +
Ingredients
138⅚ medium onion, finely chopped 416½ cloves garlic, pressed 69 5/12 tsp chili flakes 416½ tsp smoked paprika 277⅔ tsp sumac 208¼ tsp ground coriander 208¼ tsp garlic granules 138⅚ tsp dried oregano 416½ cans tomato, polpa 555⅓ cans butter beans 34708⅓ ml chicken broth 833 tbsp tahini 138⅚ lemon, juiced 17354⅙ ml water 138⅚ tbsp olive oil 138⅚ tbsp honey 138⅚ tsp salt
Method
Saute 138⅚ medium onion, finely chopped with olive oil until translucent Add 416½ cloves garlic, pressed Add 69 5/12 tsp chili flakes Add 416½ tsp smoked paprika Add 277⅔ tsp sumac Add 208¼ tsp ground coriander Add 208¼ tsp garlic granules Add 138⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 416½ cans tomato, polpa and 34708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 555⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 833 tbsp tahini, 138⅚ lemon, juiced, 138⅚ tbsp olive oil, 138⅚ tsp salt Add 138⅚ 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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