Serves: - 895 +
Ingredients
149⅙ medium onion, finely chopped 447½ cloves garlic, pressed 74 7/12 tsp chili flakes 447½ tsp smoked paprika 298⅓ tsp sumac 223¾ tsp ground coriander 223¾ tsp garlic granules 149⅙ tsp dried oregano 447½ cans tomato, polpa 596⅔ cans butter beans 37291⅔ ml chicken broth 895 tbsp tahini 149⅙ lemon, juiced 18645⅚ ml water 149⅙ tbsp olive oil 149⅙ tbsp honey 149⅙ tsp salt
Method
Saute 149⅙ medium onion, finely chopped with olive oil until translucent Add 447½ cloves garlic, pressed Add 74 7/12 tsp chili flakes Add 447½ tsp smoked paprika Add 298⅓ tsp sumac Add 223¾ tsp ground coriander Add 223¾ tsp garlic granules Add 149⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 447½ cans tomato, polpa and 37291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 596⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 895 tbsp tahini, 149⅙ lemon, juiced, 149⅙ tbsp olive oil, 149⅙ tsp salt Add 149⅙ 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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