Serves: - 839 +
Ingredients
139⅚ medium onion, finely chopped 419½ cloves garlic, pressed 69 11/12 tsp chili flakes 419½ tsp smoked paprika 279⅔ tsp sumac 209¾ tsp ground coriander 209¾ tsp garlic granules 139⅚ tsp dried oregano 419½ cans tomato, polpa 559⅓ cans butter beans 34958⅓ ml chicken broth 839 tbsp tahini 139⅚ lemon, juiced 17479⅙ ml water 139⅚ tbsp olive oil 139⅚ tbsp honey 139⅚ tsp salt
Method
Saute 139⅚ medium onion, finely chopped with olive oil until translucent Add 419½ cloves garlic, pressed Add 69 11/12 tsp chili flakes Add 419½ tsp smoked paprika Add 279⅔ tsp sumac Add 209¾ tsp ground coriander Add 209¾ tsp garlic granules Add 139⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 419½ cans tomato, polpa and 34958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 559⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 839 tbsp tahini, 139⅚ lemon, juiced, 139⅚ tbsp olive oil, 139⅚ tsp salt Add 139⅚ 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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