Serves: - 509 +
Ingredients
84⅚ medium onion, finely chopped 254½ cloves garlic, pressed 42 5/12 tsp chili flakes 254½ tsp smoked paprika 169⅔ tsp sumac 127¼ tsp ground coriander 127¼ tsp garlic granules 84⅚ tsp dried oregano 254½ cans tomato, polpa 339⅓ cans butter beans 21208⅓ ml chicken broth 509 tbsp tahini 84⅚ lemon, juiced 10604⅙ ml water 84⅚ tbsp olive oil 84⅚ tbsp honey 84⅚ tsp salt
Method
Saute 84⅚ medium onion, finely chopped with olive oil until translucent Add 254½ cloves garlic, pressed Add 42 5/12 tsp chili flakes Add 254½ tsp smoked paprika Add 169⅔ tsp sumac Add 127¼ tsp ground coriander Add 127¼ tsp garlic granules Add 84⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 254½ cans tomato, polpa and 21208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 339⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 509 tbsp tahini, 84⅚ lemon, juiced, 84⅚ tbsp olive oil, 84⅚ tsp salt Add 84⅚ 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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