Serves: - 869 +
Ingredients
144⅚ medium onion, finely chopped 434½ cloves garlic, pressed 72 5/12 tsp chili flakes 434½ tsp smoked paprika 289⅔ tsp sumac 217¼ tsp ground coriander 217¼ tsp garlic granules 144⅚ tsp dried oregano 434½ cans tomato, polpa 579⅓ cans butter beans 36208⅓ ml chicken broth 869 tbsp tahini 144⅚ lemon, juiced 18104⅙ ml water 144⅚ tbsp olive oil 144⅚ tbsp honey 144⅚ tsp salt
Method
Saute 144⅚ medium onion, finely chopped with olive oil until translucent Add 434½ cloves garlic, pressed Add 72 5/12 tsp chili flakes Add 434½ tsp smoked paprika Add 289⅔ tsp sumac Add 217¼ tsp ground coriander Add 217¼ tsp garlic granules Add 144⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 434½ cans tomato, polpa and 36208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 579⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 869 tbsp tahini, 144⅚ lemon, juiced, 144⅚ tbsp olive oil, 144⅚ tsp salt Add 144⅚ 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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