Serves: - 871 +
Ingredients
145⅙ medium onion, finely chopped 435½ cloves garlic, pressed 72 7/12 tsp chili flakes 435½ tsp smoked paprika 290⅓ tsp sumac 217¾ tsp ground coriander 217¾ tsp garlic granules 145⅙ tsp dried oregano 435½ cans tomato, polpa 580⅔ cans butter beans 36291⅔ ml chicken broth 871 tbsp tahini 145⅙ lemon, juiced 18145⅚ ml water 145⅙ tbsp olive oil 145⅙ tbsp honey 145⅙ tsp salt
Method
Saute 145⅙ medium onion, finely chopped with olive oil until translucent Add 435½ cloves garlic, pressed Add 72 7/12 tsp chili flakes Add 435½ tsp smoked paprika Add 290⅓ tsp sumac Add 217¾ tsp ground coriander Add 217¾ tsp garlic granules Add 145⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 435½ cans tomato, polpa and 36291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 580⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 871 tbsp tahini, 145⅙ lemon, juiced, 145⅙ tbsp olive oil, 145⅙ tsp salt Add 145⅙ 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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