Serves: - 529 +
Ingredients
88⅙ medium onion, finely chopped 264½ cloves garlic, pressed 44 1/12 tsp chili flakes 264½ tsp smoked paprika 176⅓ tsp sumac 132¼ tsp ground coriander 132¼ tsp garlic granules 88⅙ tsp dried oregano 264½ cans tomato, polpa 352⅔ cans butter beans 22041⅔ ml chicken broth 529 tbsp tahini 88⅙ lemon, juiced 11020⅚ ml water 88⅙ tbsp olive oil 88⅙ tbsp honey 88⅙ tsp salt
Method
Saute 88⅙ medium onion, finely chopped with olive oil until translucent Add 264½ cloves garlic, pressed Add 44 1/12 tsp chili flakes Add 264½ tsp smoked paprika Add 176⅓ tsp sumac Add 132¼ tsp ground coriander Add 132¼ tsp garlic granules Add 88⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 264½ cans tomato, polpa and 22041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 352⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 529 tbsp tahini, 88⅙ lemon, juiced, 88⅙ tbsp olive oil, 88⅙ tsp salt Add 88⅙ 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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