Serves: - 889 +
Ingredients
148⅙ medium onion, finely chopped 444½ cloves garlic, pressed 74 1/12 tsp chili flakes 444½ tsp smoked paprika 296⅓ tsp sumac 222¼ tsp ground coriander 222¼ tsp garlic granules 148⅙ tsp dried oregano 444½ cans tomato, polpa 592⅔ cans butter beans 37041⅔ ml chicken broth 889 tbsp tahini 148⅙ lemon, juiced 18520⅚ ml water 148⅙ tbsp olive oil 148⅙ tbsp honey 148⅙ tsp salt
Method
Saute 148⅙ medium onion, finely chopped with olive oil until translucent Add 444½ cloves garlic, pressed Add 74 1/12 tsp chili flakes Add 444½ tsp smoked paprika Add 296⅓ tsp sumac Add 222¼ tsp ground coriander Add 222¼ tsp garlic granules Add 148⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 444½ cans tomato, polpa and 37041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 592⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 889 tbsp tahini, 148⅙ lemon, juiced, 148⅙ tbsp olive oil, 148⅙ tsp salt Add 148⅙ 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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