Serves: - 887 +
Ingredients
147⅚ medium onion, finely chopped 443½ cloves garlic, pressed 73 11/12 tsp chili flakes 443½ tsp smoked paprika 295⅔ tsp sumac 221¾ tsp ground coriander 221¾ tsp garlic granules 147⅚ tsp dried oregano 443½ cans tomato, polpa 591⅓ cans butter beans 36958⅓ ml chicken broth 887 tbsp tahini 147⅚ lemon, juiced 18479⅙ ml water 147⅚ tbsp olive oil 147⅚ tbsp honey 147⅚ tsp salt
Method
Saute 147⅚ medium onion, finely chopped with olive oil until translucent Add 443½ cloves garlic, pressed Add 73 11/12 tsp chili flakes Add 443½ tsp smoked paprika Add 295⅔ tsp sumac Add 221¾ tsp ground coriander Add 221¾ tsp garlic granules Add 147⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 443½ cans tomato, polpa and 36958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 591⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 887 tbsp tahini, 147⅚ lemon, juiced, 147⅚ tbsp olive oil, 147⅚ tsp salt Add 147⅚ 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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