Serves: - 901 +
Ingredients
150⅙ medium onion, finely chopped 450½ cloves garlic, pressed 75 1/12 tsp chili flakes 450½ tsp smoked paprika 300⅓ tsp sumac 225¼ tsp ground coriander 225¼ tsp garlic granules 150⅙ tsp dried oregano 450½ cans tomato, polpa 600⅔ cans butter beans 37541⅔ ml chicken broth 901 tbsp tahini 150⅙ lemon, juiced 18770⅚ ml water 150⅙ tbsp olive oil 150⅙ tbsp honey 150⅙ tsp salt
Method
Saute 150⅙ medium onion, finely chopped with olive oil until translucent Add 450½ cloves garlic, pressed Add 75 1/12 tsp chili flakes Add 450½ tsp smoked paprika Add 300⅓ tsp sumac Add 225¼ tsp ground coriander Add 225¼ tsp garlic granules Add 150⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 450½ cans tomato, polpa and 37541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 600⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 901 tbsp tahini, 150⅙ lemon, juiced, 150⅙ tbsp olive oil, 150⅙ tsp salt Add 150⅙ 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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