Serves: - 521 +
Ingredients
86⅚ medium onion, finely chopped 260½ cloves garlic, pressed 43 5/12 tsp chili flakes 260½ tsp smoked paprika 173⅔ tsp sumac 130¼ tsp ground coriander 130¼ tsp garlic granules 86⅚ tsp dried oregano 260½ cans tomato, polpa 347⅓ cans butter beans 21708⅓ ml chicken broth 521 tbsp tahini 86⅚ lemon, juiced 10854⅙ ml water 86⅚ tbsp olive oil 86⅚ tbsp honey 86⅚ tsp salt
Method
Saute 86⅚ medium onion, finely chopped with olive oil until translucent Add 260½ cloves garlic, pressed Add 43 5/12 tsp chili flakes Add 260½ tsp smoked paprika Add 173⅔ tsp sumac Add 130¼ tsp ground coriander Add 130¼ tsp garlic granules Add 86⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 260½ cans tomato, polpa and 21708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 347⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 521 tbsp tahini, 86⅚ lemon, juiced, 86⅚ tbsp olive oil, 86⅚ tsp salt Add 86⅚ 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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