Serves: - 949 +
Ingredients
158⅙ medium onion, finely chopped 474½ cloves garlic, pressed 79 1/12 tsp chili flakes 474½ tsp smoked paprika 316⅓ tsp sumac 237¼ tsp ground coriander 237¼ tsp garlic granules 158⅙ tsp dried oregano 474½ cans tomato, polpa 632⅔ cans butter beans 39541⅔ ml chicken broth 949 tbsp tahini 158⅙ lemon, juiced 19770⅚ ml water 158⅙ tbsp olive oil 158⅙ tbsp honey 158⅙ tsp salt
Method
Saute 158⅙ medium onion, finely chopped with olive oil until translucent Add 474½ cloves garlic, pressed Add 79 1/12 tsp chili flakes Add 474½ tsp smoked paprika Add 316⅓ tsp sumac Add 237¼ tsp ground coriander Add 237¼ tsp garlic granules Add 158⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 474½ cans tomato, polpa and 39541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 632⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 949 tbsp tahini, 158⅙ lemon, juiced, 158⅙ tbsp olive oil, 158⅙ tsp salt Add 158⅙ 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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