Serves: - 881 +
Ingredients
146⅚ medium onion, finely chopped 440½ cloves garlic, pressed 73 5/12 tsp chili flakes 440½ tsp smoked paprika 293⅔ tsp sumac 220¼ tsp ground coriander 220¼ tsp garlic granules 146⅚ tsp dried oregano 440½ cans tomato, polpa 587⅓ cans butter beans 36708⅓ ml chicken broth 881 tbsp tahini 146⅚ lemon, juiced 18354⅙ ml water 146⅚ tbsp olive oil 146⅚ tbsp honey 146⅚ tsp salt
Method
Saute 146⅚ medium onion, finely chopped with olive oil until translucent Add 440½ cloves garlic, pressed Add 73 5/12 tsp chili flakes Add 440½ tsp smoked paprika Add 293⅔ tsp sumac Add 220¼ tsp ground coriander Add 220¼ tsp garlic granules Add 146⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 440½ cans tomato, polpa and 36708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 587⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 881 tbsp tahini, 146⅚ lemon, juiced, 146⅚ tbsp olive oil, 146⅚ tsp salt Add 146⅚ 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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