Serves: - 857 +
Ingredients
142⅚ medium onion, finely chopped 428½ cloves garlic, pressed 71 5/12 tsp chili flakes 428½ tsp smoked paprika 285⅔ tsp sumac 214¼ tsp ground coriander 214¼ tsp garlic granules 142⅚ tsp dried oregano 428½ cans tomato, polpa 571⅓ cans butter beans 35708⅓ ml chicken broth 857 tbsp tahini 142⅚ lemon, juiced 17854⅙ ml water 142⅚ tbsp olive oil 142⅚ tbsp honey 142⅚ tsp salt
Method
Saute 142⅚ medium onion, finely chopped with olive oil until translucent Add 428½ cloves garlic, pressed Add 71 5/12 tsp chili flakes Add 428½ tsp smoked paprika Add 285⅔ tsp sumac Add 214¼ tsp ground coriander Add 214¼ tsp garlic granules Add 142⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 428½ cans tomato, polpa and 35708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 571⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 857 tbsp tahini, 142⅚ lemon, juiced, 142⅚ tbsp olive oil, 142⅚ tsp salt Add 142⅚ 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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