Serves: - 925 +
Ingredients
154⅙ medium onion, finely chopped 462½ cloves garlic, pressed 77 1/12 tsp chili flakes 462½ tsp smoked paprika 308⅓ tsp sumac 231¼ tsp ground coriander 231¼ tsp garlic granules 154⅙ tsp dried oregano 462½ cans tomato, polpa 616⅔ cans butter beans 38541⅔ ml chicken broth 925 tbsp tahini 154⅙ lemon, juiced 19270⅚ ml water 154⅙ tbsp olive oil 154⅙ tbsp honey 154⅙ tsp salt
Method
Saute 154⅙ medium onion, finely chopped with olive oil until translucent Add 462½ cloves garlic, pressed Add 77 1/12 tsp chili flakes Add 462½ tsp smoked paprika Add 308⅓ tsp sumac Add 231¼ tsp ground coriander Add 231¼ tsp garlic granules Add 154⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 462½ cans tomato, polpa and 38541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 616⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 925 tbsp tahini, 154⅙ lemon, juiced, 154⅙ tbsp olive oil, 154⅙ tsp salt Add 154⅙ 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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