Serves: - 965 +
Ingredients
160⅚ medium onion, finely chopped 482½ cloves garlic, pressed 80 5/12 tsp chili flakes 482½ tsp smoked paprika 321⅔ tsp sumac 241¼ tsp ground coriander 241¼ tsp garlic granules 160⅚ tsp dried oregano 482½ cans tomato, polpa 643⅓ cans butter beans 40208⅓ ml chicken broth 965 tbsp tahini 160⅚ lemon, juiced 20104⅙ ml water 160⅚ tbsp olive oil 160⅚ tbsp honey 160⅚ tsp salt
Method
Saute 160⅚ medium onion, finely chopped with olive oil until translucent Add 482½ cloves garlic, pressed Add 80 5/12 tsp chili flakes Add 482½ tsp smoked paprika Add 321⅔ tsp sumac Add 241¼ tsp ground coriander Add 241¼ tsp garlic granules Add 160⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 482½ cans tomato, polpa and 40208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 643⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 965 tbsp tahini, 160⅚ lemon, juiced, 160⅚ tbsp olive oil, 160⅚ tsp salt Add 160⅚ 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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