Serves: - 931 +
Ingredients
155⅙ medium onion, finely chopped 465½ cloves garlic, pressed 77 7/12 tsp chili flakes 465½ tsp smoked paprika 310⅓ tsp sumac 232¾ tsp ground coriander 232¾ tsp garlic granules 155⅙ tsp dried oregano 465½ cans tomato, polpa 620⅔ cans butter beans 38791⅔ ml chicken broth 931 tbsp tahini 155⅙ lemon, juiced 19395⅚ ml water 155⅙ tbsp olive oil 155⅙ tbsp honey 155⅙ tsp salt
Method
Saute 155⅙ medium onion, finely chopped with olive oil until translucent Add 465½ cloves garlic, pressed Add 77 7/12 tsp chili flakes Add 465½ tsp smoked paprika Add 310⅓ tsp sumac Add 232¾ tsp ground coriander Add 232¾ tsp garlic granules Add 155⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 465½ cans tomato, polpa and 38791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 620⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 931 tbsp tahini, 155⅙ lemon, juiced, 155⅙ tbsp olive oil, 155⅙ tsp salt Add 155⅙ 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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