Serves: - 983 +
Ingredients
163⅚ medium onion, finely chopped 491½ cloves garlic, pressed 81 11/12 tsp chili flakes 491½ tsp smoked paprika 327⅔ tsp sumac 245¾ tsp ground coriander 245¾ tsp garlic granules 163⅚ tsp dried oregano 491½ cans tomato, polpa 655⅓ cans butter beans 40958⅓ ml chicken broth 983 tbsp tahini 163⅚ lemon, juiced 20479⅙ ml water 163⅚ tbsp olive oil 163⅚ tbsp honey 163⅚ tsp salt
Method
Saute 163⅚ medium onion, finely chopped with olive oil until translucent Add 491½ cloves garlic, pressed Add 81 11/12 tsp chili flakes Add 491½ tsp smoked paprika Add 327⅔ tsp sumac Add 245¾ tsp ground coriander Add 245¾ tsp garlic granules Add 163⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 491½ cans tomato, polpa and 40958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 655⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 983 tbsp tahini, 163⅚ lemon, juiced, 163⅚ tbsp olive oil, 163⅚ tsp salt Add 163⅚ 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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