Serves: - 919 +
Ingredients
153⅙ medium onion, finely chopped 459½ cloves garlic, pressed 76 7/12 tsp chili flakes 459½ tsp smoked paprika 306⅓ tsp sumac 229¾ tsp ground coriander 229¾ tsp garlic granules 153⅙ tsp dried oregano 459½ cans tomato, polpa 612⅔ cans butter beans 38291⅔ ml chicken broth 919 tbsp tahini 153⅙ lemon, juiced 19145⅚ ml water 153⅙ tbsp olive oil 153⅙ tbsp honey 153⅙ tsp salt
Method
Saute 153⅙ medium onion, finely chopped with olive oil until translucent Add 459½ cloves garlic, pressed Add 76 7/12 tsp chili flakes Add 459½ tsp smoked paprika Add 306⅓ tsp sumac Add 229¾ tsp ground coriander Add 229¾ tsp garlic granules Add 153⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 459½ cans tomato, polpa and 38291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 612⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 919 tbsp tahini, 153⅙ lemon, juiced, 153⅙ tbsp olive oil, 153⅙ tsp salt Add 153⅙ 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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