Serves: - 841 +
Ingredients
140⅙ medium onion, finely chopped 420½ cloves garlic, pressed 70 1/12 tsp chili flakes 420½ tsp smoked paprika 280⅓ tsp sumac 210¼ tsp ground coriander 210¼ tsp garlic granules 140⅙ tsp dried oregano 420½ cans tomato, polpa 560⅔ cans butter beans 35041⅔ ml chicken broth 841 tbsp tahini 140⅙ lemon, juiced 17520⅚ ml water 140⅙ tbsp olive oil 140⅙ tbsp honey 140⅙ tsp salt
Method
Saute 140⅙ medium onion, finely chopped with olive oil until translucent Add 420½ cloves garlic, pressed Add 70 1/12 tsp chili flakes Add 420½ tsp smoked paprika Add 280⅓ tsp sumac Add 210¼ tsp ground coriander Add 210¼ tsp garlic granules Add 140⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 420½ cans tomato, polpa and 35041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 560⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 841 tbsp tahini, 140⅙ lemon, juiced, 140⅙ tbsp olive oil, 140⅙ tsp salt Add 140⅙ 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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