Serves: - 845 +
Ingredients
140⅚ medium onion, finely chopped 422½ cloves garlic, pressed 70 5/12 tsp chili flakes 422½ tsp smoked paprika 281⅔ tsp sumac 211¼ tsp ground coriander 211¼ tsp garlic granules 140⅚ tsp dried oregano 422½ cans tomato, polpa 563⅓ cans butter beans 35208⅓ ml chicken broth 845 tbsp tahini 140⅚ lemon, juiced 17604⅙ ml water 140⅚ tbsp olive oil 140⅚ tbsp honey 140⅚ tsp salt
Method
Saute 140⅚ medium onion, finely chopped with olive oil until translucent Add 422½ cloves garlic, pressed Add 70 5/12 tsp chili flakes Add 422½ tsp smoked paprika Add 281⅔ tsp sumac Add 211¼ tsp ground coriander Add 211¼ tsp garlic granules Add 140⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 422½ cans tomato, polpa and 35208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 563⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 845 tbsp tahini, 140⅚ lemon, juiced, 140⅚ tbsp olive oil, 140⅚ tsp salt Add 140⅚ 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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