Serves: - 547 +
Ingredients
91⅙ medium onion, finely chopped 273½ cloves garlic, pressed 45 7/12 tsp chili flakes 273½ tsp smoked paprika 182⅓ tsp sumac 136¾ tsp ground coriander 136¾ tsp garlic granules 91⅙ tsp dried oregano 273½ cans tomato, polpa 364⅔ cans butter beans 22791⅔ ml chicken broth 547 tbsp tahini 91⅙ lemon, juiced 11395⅚ ml water 91⅙ tbsp olive oil 91⅙ tbsp honey 91⅙ tsp salt
Method
Saute 91⅙ medium onion, finely chopped with olive oil until translucent Add 273½ cloves garlic, pressed Add 45 7/12 tsp chili flakes Add 273½ tsp smoked paprika Add 182⅓ tsp sumac Add 136¾ tsp ground coriander Add 136¾ tsp garlic granules Add 91⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 273½ cans tomato, polpa and 22791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 364⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 547 tbsp tahini, 91⅙ lemon, juiced, 91⅙ tbsp olive oil, 91⅙ tsp salt Add 91⅙ 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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