Serves: - 899 +
Ingredients
149⅚ medium onion, finely chopped 449½ cloves garlic, pressed 74 11/12 tsp chili flakes 449½ tsp smoked paprika 299⅔ tsp sumac 224¾ tsp ground coriander 224¾ tsp garlic granules 149⅚ tsp dried oregano 449½ cans tomato, polpa 599⅓ cans butter beans 37458⅓ ml chicken broth 899 tbsp tahini 149⅚ lemon, juiced 18729⅙ ml water 149⅚ tbsp olive oil 149⅚ tbsp honey 149⅚ tsp salt
Method
Saute 149⅚ medium onion, finely chopped with olive oil until translucent Add 449½ cloves garlic, pressed Add 74 11/12 tsp chili flakes Add 449½ tsp smoked paprika Add 299⅔ tsp sumac Add 224¾ tsp ground coriander Add 224¾ tsp garlic granules Add 149⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 449½ cans tomato, polpa and 37458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 599⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 899 tbsp tahini, 149⅚ lemon, juiced, 149⅚ tbsp olive oil, 149⅚ tsp salt Add 149⅚ 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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