Serves: - 961 +
Ingredients
160⅙ medium onion, finely chopped 480½ cloves garlic, pressed 80 1/12 tsp chili flakes 480½ tsp smoked paprika 320⅓ tsp sumac 240¼ tsp ground coriander 240¼ tsp garlic granules 160⅙ tsp dried oregano 480½ cans tomato, polpa 640⅔ cans butter beans 40041⅔ ml chicken broth 961 tbsp tahini 160⅙ lemon, juiced 20020⅚ ml water 160⅙ tbsp olive oil 160⅙ tbsp honey 160⅙ tsp salt
Method
Saute 160⅙ medium onion, finely chopped with olive oil until translucent Add 480½ cloves garlic, pressed Add 80 1/12 tsp chili flakes Add 480½ tsp smoked paprika Add 320⅓ tsp sumac Add 240¼ tsp ground coriander Add 240¼ tsp garlic granules Add 160⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 480½ cans tomato, polpa and 40041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 640⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 961 tbsp tahini, 160⅙ lemon, juiced, 160⅙ tbsp olive oil, 160⅙ tsp salt Add 160⅙ 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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