Serves: - 527 +
Ingredients
87⅚ medium onion, finely chopped 263½ cloves garlic, pressed 43 11/12 tsp chili flakes 263½ tsp smoked paprika 175⅔ tsp sumac 131¾ tsp ground coriander 131¾ tsp garlic granules 87⅚ tsp dried oregano 263½ cans tomato, polpa 351⅓ cans butter beans 21958⅓ ml chicken broth 527 tbsp tahini 87⅚ lemon, juiced 10979⅙ ml water 87⅚ tbsp olive oil 87⅚ tbsp honey 87⅚ tsp salt
Method
Saute 87⅚ medium onion, finely chopped with olive oil until translucent Add 263½ cloves garlic, pressed Add 43 11/12 tsp chili flakes Add 263½ tsp smoked paprika Add 175⅔ tsp sumac Add 131¾ tsp ground coriander Add 131¾ tsp garlic granules Add 87⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 263½ cans tomato, polpa and 21958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 351⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 527 tbsp tahini, 87⅚ lemon, juiced, 87⅚ tbsp olive oil, 87⅚ tsp salt Add 87⅚ 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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