Serves: - 905 +
Ingredients
150⅚ medium onion, finely chopped 452½ cloves garlic, pressed 75 5/12 tsp chili flakes 452½ tsp smoked paprika 301⅔ tsp sumac 226¼ tsp ground coriander 226¼ tsp garlic granules 150⅚ tsp dried oregano 452½ cans tomato, polpa 603⅓ cans butter beans 37708⅓ ml chicken broth 905 tbsp tahini 150⅚ lemon, juiced 18854⅙ ml water 150⅚ tbsp olive oil 150⅚ tbsp honey 150⅚ tsp salt
Method
Saute 150⅚ medium onion, finely chopped with olive oil until translucent Add 452½ cloves garlic, pressed Add 75 5/12 tsp chili flakes Add 452½ tsp smoked paprika Add 301⅔ tsp sumac Add 226¼ tsp ground coriander Add 226¼ tsp garlic granules Add 150⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 452½ cans tomato, polpa and 37708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 603⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 905 tbsp tahini, 150⅚ lemon, juiced, 150⅚ tbsp olive oil, 150⅚ tsp salt Add 150⅚ 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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