Serves: - 893 +
Ingredients
148⅚ medium onion, finely chopped 446½ cloves garlic, pressed 74 5/12 tsp chili flakes 446½ tsp smoked paprika 297⅔ tsp sumac 223¼ tsp ground coriander 223¼ tsp garlic granules 148⅚ tsp dried oregano 446½ cans tomato, polpa 595⅓ cans butter beans 37208⅓ ml chicken broth 893 tbsp tahini 148⅚ lemon, juiced 18604⅙ ml water 148⅚ tbsp olive oil 148⅚ tbsp honey 148⅚ tsp salt
Method
Saute 148⅚ medium onion, finely chopped with olive oil until translucent Add 446½ cloves garlic, pressed Add 74 5/12 tsp chili flakes Add 446½ tsp smoked paprika Add 297⅔ tsp sumac Add 223¼ tsp ground coriander Add 223¼ tsp garlic granules Add 148⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 446½ cans tomato, polpa and 37208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 595⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 893 tbsp tahini, 148⅚ lemon, juiced, 148⅚ tbsp olive oil, 148⅚ tsp salt Add 148⅚ 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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