Serves: - 935 +
Ingredients
155⅚ medium onion, finely chopped 467½ cloves garlic, pressed 77 11/12 tsp chili flakes 467½ tsp smoked paprika 311⅔ tsp sumac 233¾ tsp ground coriander 233¾ tsp garlic granules 155⅚ tsp dried oregano 467½ cans tomato, polpa 623⅓ cans butter beans 38958⅓ ml chicken broth 935 tbsp tahini 155⅚ lemon, juiced 19479⅙ ml water 155⅚ tbsp olive oil 155⅚ tbsp honey 155⅚ tsp salt
Method
Saute 155⅚ medium onion, finely chopped with olive oil until translucent Add 467½ cloves garlic, pressed Add 77 11/12 tsp chili flakes Add 467½ tsp smoked paprika Add 311⅔ tsp sumac Add 233¾ tsp ground coriander Add 233¾ tsp garlic granules Add 155⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 467½ cans tomato, polpa and 38958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 623⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 935 tbsp tahini, 155⅚ lemon, juiced, 155⅚ tbsp olive oil, 155⅚ tsp salt Add 155⅚ 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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