Serves: - 859 +
Ingredients
143⅙ medium onion, finely chopped 429½ cloves garlic, pressed 71 7/12 tsp chili flakes 429½ tsp smoked paprika 286⅓ tsp sumac 214¾ tsp ground coriander 214¾ tsp garlic granules 143⅙ tsp dried oregano 429½ cans tomato, polpa 572⅔ cans butter beans 35791⅔ ml chicken broth 859 tbsp tahini 143⅙ lemon, juiced 17895⅚ ml water 143⅙ tbsp olive oil 143⅙ tbsp honey 143⅙ tsp salt
Method
Saute 143⅙ medium onion, finely chopped with olive oil until translucent Add 429½ cloves garlic, pressed Add 71 7/12 tsp chili flakes Add 429½ tsp smoked paprika Add 286⅓ tsp sumac Add 214¾ tsp ground coriander Add 214¾ tsp garlic granules Add 143⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 429½ cans tomato, polpa and 35791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 572⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 859 tbsp tahini, 143⅙ lemon, juiced, 143⅙ tbsp olive oil, 143⅙ tsp salt Add 143⅙ 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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