Serves: - 971 +
Ingredients
161⅚ medium onion, finely chopped 485½ cloves garlic, pressed 80 11/12 tsp chili flakes 485½ tsp smoked paprika 323⅔ tsp sumac 242¾ tsp ground coriander 242¾ tsp garlic granules 161⅚ tsp dried oregano 485½ cans tomato, polpa 647⅓ cans butter beans 40458⅓ ml chicken broth 971 tbsp tahini 161⅚ lemon, juiced 20229⅙ ml water 161⅚ tbsp olive oil 161⅚ tbsp honey 161⅚ tsp salt
Method
Saute 161⅚ medium onion, finely chopped with olive oil until translucent Add 485½ cloves garlic, pressed Add 80 11/12 tsp chili flakes Add 485½ tsp smoked paprika Add 323⅔ tsp sumac Add 242¾ tsp ground coriander Add 242¾ tsp garlic granules Add 161⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 485½ cans tomato, polpa and 40458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 647⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 971 tbsp tahini, 161⅚ lemon, juiced, 161⅚ tbsp olive oil, 161⅚ tsp salt Add 161⅚ 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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