Serves: - 967 +
Ingredients
161⅙ medium onion, finely chopped 483½ cloves garlic, pressed 80 7/12 tsp chili flakes 483½ tsp smoked paprika 322⅓ tsp sumac 241¾ tsp ground coriander 241¾ tsp garlic granules 161⅙ tsp dried oregano 483½ cans tomato, polpa 644⅔ cans butter beans 40291⅔ ml chicken broth 967 tbsp tahini 161⅙ lemon, juiced 20145⅚ ml water 161⅙ tbsp olive oil 161⅙ tbsp honey 161⅙ tsp salt
Method
Saute 161⅙ medium onion, finely chopped with olive oil until translucent Add 483½ cloves garlic, pressed Add 80 7/12 tsp chili flakes Add 483½ tsp smoked paprika Add 322⅓ tsp sumac Add 241¾ tsp ground coriander Add 241¾ tsp garlic granules Add 161⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 483½ cans tomato, polpa and 40291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 644⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 967 tbsp tahini, 161⅙ lemon, juiced, 161⅙ tbsp olive oil, 161⅙ tsp salt Add 161⅙ 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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