Serves: - 937 +
Ingredients
156⅙ medium onion, finely chopped 468½ cloves garlic, pressed 78 1/12 tsp chili flakes 468½ tsp smoked paprika 312⅓ tsp sumac 234¼ tsp ground coriander 234¼ tsp garlic granules 156⅙ tsp dried oregano 468½ cans tomato, polpa 624⅔ cans butter beans 39041⅔ ml chicken broth 937 tbsp tahini 156⅙ lemon, juiced 19520⅚ ml water 156⅙ tbsp olive oil 156⅙ tbsp honey 156⅙ tsp salt
Method
Saute 156⅙ medium onion, finely chopped with olive oil until translucent Add 468½ cloves garlic, pressed Add 78 1/12 tsp chili flakes Add 468½ tsp smoked paprika Add 312⅓ tsp sumac Add 234¼ tsp ground coriander Add 234¼ tsp garlic granules Add 156⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 468½ cans tomato, polpa and 39041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 624⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 937 tbsp tahini, 156⅙ lemon, juiced, 156⅙ tbsp olive oil, 156⅙ tsp salt Add 156⅙ 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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