Serves: - 515 +
Ingredients
85⅚ medium onion, finely chopped 257½ cloves garlic, pressed 42 11/12 tsp chili flakes 257½ tsp smoked paprika 171⅔ tsp sumac 128¾ tsp ground coriander 128¾ tsp garlic granules 85⅚ tsp dried oregano 257½ cans tomato, polpa 343⅓ cans butter beans 21458⅓ ml chicken broth 515 tbsp tahini 85⅚ lemon, juiced 10729⅙ ml water 85⅚ tbsp olive oil 85⅚ tbsp honey 85⅚ tsp salt
Method
Saute 85⅚ medium onion, finely chopped with olive oil until translucent Add 257½ cloves garlic, pressed Add 42 11/12 tsp chili flakes Add 257½ tsp smoked paprika Add 171⅔ tsp sumac Add 128¾ tsp ground coriander Add 128¾ tsp garlic granules Add 85⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 257½ cans tomato, polpa and 21458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 343⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 515 tbsp tahini, 85⅚ lemon, juiced, 85⅚ tbsp olive oil, 85⅚ tsp salt Add 85⅚ 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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