Serves: - 851 +
Ingredients
141⅚ medium onion, finely chopped 425½ cloves garlic, pressed 70 11/12 tsp chili flakes 425½ tsp smoked paprika 283⅔ tsp sumac 212¾ tsp ground coriander 212¾ tsp garlic granules 141⅚ tsp dried oregano 425½ cans tomato, polpa 567⅓ cans butter beans 35458⅓ ml chicken broth 851 tbsp tahini 141⅚ lemon, juiced 17729⅙ ml water 141⅚ tbsp olive oil 141⅚ tbsp honey 141⅚ tsp salt
Method
Saute 141⅚ medium onion, finely chopped with olive oil until translucent Add 425½ cloves garlic, pressed Add 70 11/12 tsp chili flakes Add 425½ tsp smoked paprika Add 283⅔ tsp sumac Add 212¾ tsp ground coriander Add 212¾ tsp garlic granules Add 141⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 425½ cans tomato, polpa and 35458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 567⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 851 tbsp tahini, 141⅚ lemon, juiced, 141⅚ tbsp olive oil, 141⅚ tsp salt Add 141⅚ 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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