Serves: - 499 +
Ingredients
83⅙ medium onion, finely chopped 249½ cloves garlic, pressed 41 7/12 tsp chili flakes 249½ tsp smoked paprika 166⅓ tsp sumac 124¾ tsp ground coriander 124¾ tsp garlic granules 83⅙ tsp dried oregano 249½ cans tomato, polpa 332⅔ cans butter beans 20791⅔ ml chicken broth 499 tbsp tahini 83⅙ lemon, juiced 10395⅚ ml water 83⅙ tbsp olive oil 83⅙ tbsp honey 83⅙ tsp salt
Method
Saute 83⅙ medium onion, finely chopped with olive oil until translucent Add 249½ cloves garlic, pressed Add 41 7/12 tsp chili flakes Add 249½ tsp smoked paprika Add 166⅓ tsp sumac Add 124¾ tsp ground coriander Add 124¾ tsp garlic granules Add 83⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 249½ cans tomato, polpa and 20791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 332⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 499 tbsp tahini, 83⅙ lemon, juiced, 83⅙ tbsp olive oil, 83⅙ tsp salt Add 83⅙ 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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