Serves: - 883 +
Ingredients
147⅙ medium onion, finely chopped 441½ cloves garlic, pressed 73 7/12 tsp chili flakes 441½ tsp smoked paprika 294⅓ tsp sumac 220¾ tsp ground coriander 220¾ tsp garlic granules 147⅙ tsp dried oregano 441½ cans tomato, polpa 588⅔ cans butter beans 36791⅔ ml chicken broth 883 tbsp tahini 147⅙ lemon, juiced 18395⅚ ml water 147⅙ tbsp olive oil 147⅙ tbsp honey 147⅙ tsp salt
Method
Saute 147⅙ medium onion, finely chopped with olive oil until translucent Add 441½ cloves garlic, pressed Add 73 7/12 tsp chili flakes Add 441½ tsp smoked paprika Add 294⅓ tsp sumac Add 220¾ tsp ground coriander Add 220¾ tsp garlic granules Add 147⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 441½ cans tomato, polpa and 36791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 588⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 883 tbsp tahini, 147⅙ lemon, juiced, 147⅙ tbsp olive oil, 147⅙ tsp salt Add 147⅙ 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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