Serves: - 497 +
Ingredients
82⅚ medium onion, finely chopped 248½ cloves garlic, pressed 41 5/12 tsp chili flakes 248½ tsp smoked paprika 165⅔ tsp sumac 124¼ tsp ground coriander 124¼ tsp garlic granules 82⅚ tsp dried oregano 248½ cans tomato, polpa 331⅓ cans butter beans 20708⅓ ml chicken broth 497 tbsp tahini 82⅚ lemon, juiced 10354⅙ ml water 82⅚ tbsp olive oil 82⅚ tbsp honey 82⅚ tsp salt
Method
Saute 82⅚ medium onion, finely chopped with olive oil until translucent Add 248½ cloves garlic, pressed Add 41 5/12 tsp chili flakes Add 248½ tsp smoked paprika Add 165⅔ tsp sumac Add 124¼ tsp ground coriander Add 124¼ tsp garlic granules Add 82⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 248½ cans tomato, polpa and 20708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 331⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 497 tbsp tahini, 82⅚ lemon, juiced, 82⅚ tbsp olive oil, 82⅚ tsp salt Add 82⅚ 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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