Serves: - 977 +
Ingredients
162⅚ medium onion, finely chopped 488½ cloves garlic, pressed 81 5/12 tsp chili flakes 488½ tsp smoked paprika 325⅔ tsp sumac 244¼ tsp ground coriander 244¼ tsp garlic granules 162⅚ tsp dried oregano 488½ cans tomato, polpa 651⅓ cans butter beans 40708⅓ ml chicken broth 977 tbsp tahini 162⅚ lemon, juiced 20354⅙ ml water 162⅚ tbsp olive oil 162⅚ tbsp honey 162⅚ tsp salt
Method
Saute 162⅚ medium onion, finely chopped with olive oil until translucent Add 488½ cloves garlic, pressed Add 81 5/12 tsp chili flakes Add 488½ tsp smoked paprika Add 325⅔ tsp sumac Add 244¼ tsp ground coriander Add 244¼ tsp garlic granules Add 162⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 488½ cans tomato, polpa and 40708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 651⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 977 tbsp tahini, 162⅚ lemon, juiced, 162⅚ tbsp olive oil, 162⅚ tsp salt Add 162⅚ 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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