Serves: - 907 +
Ingredients
151⅙ medium onion, finely chopped 453½ cloves garlic, pressed 75 7/12 tsp chili flakes 453½ tsp smoked paprika 302⅓ tsp sumac 226¾ tsp ground coriander 226¾ tsp garlic granules 151⅙ tsp dried oregano 453½ cans tomato, polpa 604⅔ cans butter beans 37791⅔ ml chicken broth 907 tbsp tahini 151⅙ lemon, juiced 18895⅚ ml water 151⅙ tbsp olive oil 151⅙ tbsp honey 151⅙ tsp salt
Method
Saute 151⅙ medium onion, finely chopped with olive oil until translucent Add 453½ cloves garlic, pressed Add 75 7/12 tsp chili flakes Add 453½ tsp smoked paprika Add 302⅓ tsp sumac Add 226¾ tsp ground coriander Add 226¾ tsp garlic granules Add 151⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 453½ cans tomato, polpa and 37791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 604⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 907 tbsp tahini, 151⅙ lemon, juiced, 151⅙ tbsp olive oil, 151⅙ tsp salt Add 151⅙ 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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