Serves: - 953 +
Ingredients
158⅚ medium onion, finely chopped 476½ cloves garlic, pressed 79 5/12 tsp chili flakes 476½ tsp smoked paprika 317⅔ tsp sumac 238¼ tsp ground coriander 238¼ tsp garlic granules 158⅚ tsp dried oregano 476½ cans tomato, polpa 635⅓ cans butter beans 39708⅓ ml chicken broth 953 tbsp tahini 158⅚ lemon, juiced 19854⅙ ml water 158⅚ tbsp olive oil 158⅚ tbsp honey 158⅚ tsp salt
Method
Saute 158⅚ medium onion, finely chopped with olive oil until translucent Add 476½ cloves garlic, pressed Add 79 5/12 tsp chili flakes Add 476½ tsp smoked paprika Add 317⅔ tsp sumac Add 238¼ tsp ground coriander Add 238¼ tsp garlic granules Add 158⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 476½ cans tomato, polpa and 39708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 635⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 953 tbsp tahini, 158⅚ lemon, juiced, 158⅚ tbsp olive oil, 158⅚ tsp salt Add 158⅚ 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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