Serves: - 1001 +
Ingredients
166⅚ medium onion, finely chopped 500½ cloves garlic, pressed 83 5/12 tsp chili flakes 500½ tsp smoked paprika 333⅔ tsp sumac 250¼ tsp ground coriander 250¼ tsp garlic granules 166⅚ tsp dried oregano 500½ cans tomato, polpa 667⅓ cans butter beans 41708⅓ ml chicken broth 1001 tbsp tahini 166⅚ lemon, juiced 20854⅙ ml water 166⅚ tbsp olive oil 166⅚ tbsp honey 166⅚ tsp salt
Method
Saute 166⅚ medium onion, finely chopped with olive oil until translucent Add 500½ cloves garlic, pressed Add 83 5/12 tsp chili flakes Add 500½ tsp smoked paprika Add 333⅔ tsp sumac Add 250¼ tsp ground coriander Add 250¼ tsp garlic granules Add 166⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 500½ cans tomato, polpa and 41708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 667⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1001 tbsp tahini, 166⅚ lemon, juiced, 166⅚ tbsp olive oil, 166⅚ tsp salt Add 166⅚ 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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