Serves: - 941 +
Ingredients
156⅚ medium onion, finely chopped 470½ cloves garlic, pressed 78 5/12 tsp chili flakes 470½ tsp smoked paprika 313⅔ tsp sumac 235¼ tsp ground coriander 235¼ tsp garlic granules 156⅚ tsp dried oregano 470½ cans tomato, polpa 627⅓ cans butter beans 39208⅓ ml chicken broth 941 tbsp tahini 156⅚ lemon, juiced 19604⅙ ml water 156⅚ tbsp olive oil 156⅚ tbsp honey 156⅚ tsp salt
Method
Saute 156⅚ medium onion, finely chopped with olive oil until translucent Add 470½ cloves garlic, pressed Add 78 5/12 tsp chili flakes Add 470½ tsp smoked paprika Add 313⅔ tsp sumac Add 235¼ tsp ground coriander Add 235¼ tsp garlic granules Add 156⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 470½ cans tomato, polpa and 39208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 627⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 941 tbsp tahini, 156⅚ lemon, juiced, 156⅚ tbsp olive oil, 156⅚ tsp salt Add 156⅚ 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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