Serves: - 535 +
Ingredients
89⅙ medium onion, finely chopped 267½ cloves garlic, pressed 44 7/12 tsp chili flakes 267½ tsp smoked paprika 178⅓ tsp sumac 133¾ tsp ground coriander 133¾ tsp garlic granules 89⅙ tsp dried oregano 267½ cans tomato, polpa 356⅔ cans butter beans 22291⅔ ml chicken broth 535 tbsp tahini 89⅙ lemon, juiced 11145⅚ ml water 89⅙ tbsp olive oil 89⅙ tbsp honey 89⅙ tsp salt
Method
Saute 89⅙ medium onion, finely chopped with olive oil until translucent Add 267½ cloves garlic, pressed Add 44 7/12 tsp chili flakes Add 267½ tsp smoked paprika Add 178⅓ tsp sumac Add 133¾ tsp ground coriander Add 133¾ tsp garlic granules Add 89⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 267½ cans tomato, polpa and 22291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 356⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 535 tbsp tahini, 89⅙ lemon, juiced, 89⅙ tbsp olive oil, 89⅙ tsp salt Add 89⅙ 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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