Serves: - 835 +
Ingredients
139⅙ medium onion, finely chopped 417½ cloves garlic, pressed 69 7/12 tsp chili flakes 417½ tsp smoked paprika 278⅓ tsp sumac 208¾ tsp ground coriander 208¾ tsp garlic granules 139⅙ tsp dried oregano 417½ cans tomato, polpa 556⅔ cans butter beans 34791⅔ ml chicken broth 835 tbsp tahini 139⅙ lemon, juiced 17395⅚ ml water 139⅙ tbsp olive oil 139⅙ tbsp honey 139⅙ tsp salt
Method
Saute 139⅙ medium onion, finely chopped with olive oil until translucent Add 417½ cloves garlic, pressed Add 69 7/12 tsp chili flakes Add 417½ tsp smoked paprika Add 278⅓ tsp sumac Add 208¾ tsp ground coriander Add 208¾ tsp garlic granules Add 139⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 417½ cans tomato, polpa and 34791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 556⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 835 tbsp tahini, 139⅙ lemon, juiced, 139⅙ tbsp olive oil, 139⅙ tsp salt Add 139⅙ 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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