Serves: - 539 +
Ingredients
89⅚ medium onion, finely chopped 269½ cloves garlic, pressed 44 11/12 tsp chili flakes 269½ tsp smoked paprika 179⅔ tsp sumac 134¾ tsp ground coriander 134¾ tsp garlic granules 89⅚ tsp dried oregano 269½ cans tomato, polpa 359⅓ cans butter beans 22458⅓ ml chicken broth 539 tbsp tahini 89⅚ lemon, juiced 11229⅙ ml water 89⅚ tbsp olive oil 89⅚ tbsp honey 89⅚ tsp salt
Method
Saute 89⅚ medium onion, finely chopped with olive oil until translucent Add 269½ cloves garlic, pressed Add 44 11/12 tsp chili flakes Add 269½ tsp smoked paprika Add 179⅔ tsp sumac Add 134¾ tsp ground coriander Add 134¾ tsp garlic granules Add 89⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 269½ cans tomato, polpa and 22458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 359⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 539 tbsp tahini, 89⅚ lemon, juiced, 89⅚ tbsp olive oil, 89⅚ tsp salt Add 89⅚ 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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