Serves: - 533 +
Ingredients
88⅚ medium onion, finely chopped 266½ cloves garlic, pressed 44 5/12 tsp chili flakes 266½ tsp smoked paprika 177⅔ tsp sumac 133¼ tsp ground coriander 133¼ tsp garlic granules 88⅚ tsp dried oregano 266½ cans tomato, polpa 355⅓ cans butter beans 22208⅓ ml chicken broth 533 tbsp tahini 88⅚ lemon, juiced 11104⅙ ml water 88⅚ tbsp olive oil 88⅚ tbsp honey 88⅚ tsp salt
Method
Saute 88⅚ medium onion, finely chopped with olive oil until translucent Add 266½ cloves garlic, pressed Add 44 5/12 tsp chili flakes Add 266½ tsp smoked paprika Add 177⅔ tsp sumac Add 133¼ tsp ground coriander Add 133¼ tsp garlic granules Add 88⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 266½ cans tomato, polpa and 22208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 355⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 533 tbsp tahini, 88⅚ lemon, juiced, 88⅚ tbsp olive oil, 88⅚ tsp salt Add 88⅚ 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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