Serves: - 877 +
Ingredients
146⅙ medium onion, finely chopped 438½ cloves garlic, pressed 73 1/12 tsp chili flakes 438½ tsp smoked paprika 292⅓ tsp sumac 219¼ tsp ground coriander 219¼ tsp garlic granules 146⅙ tsp dried oregano 438½ cans tomato, polpa 584⅔ cans butter beans 36541⅔ ml chicken broth 877 tbsp tahini 146⅙ lemon, juiced 18270⅚ ml water 146⅙ tbsp olive oil 146⅙ tbsp honey 146⅙ tsp salt
Method
Saute 146⅙ medium onion, finely chopped with olive oil until translucent Add 438½ cloves garlic, pressed Add 73 1/12 tsp chili flakes Add 438½ tsp smoked paprika Add 292⅓ tsp sumac Add 219¼ tsp ground coriander Add 219¼ tsp garlic granules Add 146⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 438½ cans tomato, polpa and 36541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 584⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 877 tbsp tahini, 146⅙ lemon, juiced, 146⅙ tbsp olive oil, 146⅙ tsp salt Add 146⅙ 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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