Serves: - 943 +
Ingredients
157⅙ medium onion, finely chopped 471½ cloves garlic, pressed 78 7/12 tsp chili flakes 471½ tsp smoked paprika 314⅓ tsp sumac 235¾ tsp ground coriander 235¾ tsp garlic granules 157⅙ tsp dried oregano 471½ cans tomato, polpa 628⅔ cans butter beans 39291⅔ ml chicken broth 943 tbsp tahini 157⅙ lemon, juiced 19645⅚ ml water 157⅙ tbsp olive oil 157⅙ tbsp honey 157⅙ tsp salt
Method
Saute 157⅙ medium onion, finely chopped with olive oil until translucent Add 471½ cloves garlic, pressed Add 78 7/12 tsp chili flakes Add 471½ tsp smoked paprika Add 314⅓ tsp sumac Add 235¾ tsp ground coriander Add 235¾ tsp garlic granules Add 157⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 471½ cans tomato, polpa and 39291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 628⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 943 tbsp tahini, 157⅙ lemon, juiced, 157⅙ tbsp olive oil, 157⅙ tsp salt Add 157⅙ 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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