Serves: - 913 +
Ingredients
152⅙ medium onion, finely chopped 456½ cloves garlic, pressed 76 1/12 tsp chili flakes 456½ tsp smoked paprika 304⅓ tsp sumac 228¼ tsp ground coriander 228¼ tsp garlic granules 152⅙ tsp dried oregano 456½ cans tomato, polpa 608⅔ cans butter beans 38041⅔ ml chicken broth 913 tbsp tahini 152⅙ lemon, juiced 19020⅚ ml water 152⅙ tbsp olive oil 152⅙ tbsp honey 152⅙ tsp salt
Method
Saute 152⅙ medium onion, finely chopped with olive oil until translucent Add 456½ cloves garlic, pressed Add 76 1/12 tsp chili flakes Add 456½ tsp smoked paprika Add 304⅓ tsp sumac Add 228¼ tsp ground coriander Add 228¼ tsp garlic granules Add 152⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 456½ cans tomato, polpa and 38041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 608⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 913 tbsp tahini, 152⅙ lemon, juiced, 152⅙ tbsp olive oil, 152⅙ tsp salt Add 152⅙ 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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