Serves: - 847 +
Ingredients
141⅙ medium onion, finely chopped 423½ cloves garlic, pressed 70 7/12 tsp chili flakes 423½ tsp smoked paprika 282⅓ tsp sumac 211¾ tsp ground coriander 211¾ tsp garlic granules 141⅙ tsp dried oregano 423½ cans tomato, polpa 564⅔ cans butter beans 35291⅔ ml chicken broth 847 tbsp tahini 141⅙ lemon, juiced 17645⅚ ml water 141⅙ tbsp olive oil 141⅙ tbsp honey 141⅙ tsp salt
Method
Saute 141⅙ medium onion, finely chopped with olive oil until translucent Add 423½ cloves garlic, pressed Add 70 7/12 tsp chili flakes Add 423½ tsp smoked paprika Add 282⅓ tsp sumac Add 211¾ tsp ground coriander Add 211¾ tsp garlic granules Add 141⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 423½ cans tomato, polpa and 35291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 564⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 847 tbsp tahini, 141⅙ lemon, juiced, 141⅙ tbsp olive oil, 141⅙ tsp salt Add 141⅙ 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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