Serves: - 955 +
Ingredients
159⅙ medium onion, finely chopped 477½ cloves garlic, pressed 79 7/12 tsp chili flakes 477½ tsp smoked paprika 318⅓ tsp sumac 238¾ tsp ground coriander 238¾ tsp garlic granules 159⅙ tsp dried oregano 477½ cans tomato, polpa 636⅔ cans butter beans 39791⅔ ml chicken broth 955 tbsp tahini 159⅙ lemon, juiced 19895⅚ ml water 159⅙ tbsp olive oil 159⅙ tbsp honey 159⅙ tsp salt
Method
Saute 159⅙ medium onion, finely chopped with olive oil until translucent Add 477½ cloves garlic, pressed Add 79 7/12 tsp chili flakes Add 477½ tsp smoked paprika Add 318⅓ tsp sumac Add 238¾ tsp ground coriander Add 238¾ tsp garlic granules Add 159⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 477½ cans tomato, polpa and 39791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 636⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 955 tbsp tahini, 159⅙ lemon, juiced, 159⅙ tbsp olive oil, 159⅙ tsp salt Add 159⅙ 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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