Serves: - 517 +
Ingredients
86⅙ medium onion, finely chopped 258½ cloves garlic, pressed 43 1/12 tsp chili flakes 258½ tsp smoked paprika 172⅓ tsp sumac 129¼ tsp ground coriander 129¼ tsp garlic granules 86⅙ tsp dried oregano 258½ cans tomato, polpa 344⅔ cans butter beans 21541⅔ ml chicken broth 517 tbsp tahini 86⅙ lemon, juiced 10770⅚ ml water 86⅙ tbsp olive oil 86⅙ tbsp honey 86⅙ tsp salt
Method
Saute 86⅙ medium onion, finely chopped with olive oil until translucent Add 258½ cloves garlic, pressed Add 43 1/12 tsp chili flakes Add 258½ tsp smoked paprika Add 172⅓ tsp sumac Add 129¼ tsp ground coriander Add 129¼ tsp garlic granules Add 86⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 258½ cans tomato, polpa and 21541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 344⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 517 tbsp tahini, 86⅙ lemon, juiced, 86⅙ tbsp olive oil, 86⅙ tsp salt Add 86⅙ 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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