Serves: - 553 +
Ingredients
92⅙ medium onion, finely chopped 276½ cloves garlic, pressed 46 1/12 tsp chili flakes 276½ tsp smoked paprika 184⅓ tsp sumac 138¼ tsp ground coriander 138¼ tsp garlic granules 92⅙ tsp dried oregano 276½ cans tomato, polpa 368⅔ cans butter beans 23041⅔ ml chicken broth 553 tbsp tahini 92⅙ lemon, juiced 11520⅚ ml water 92⅙ tbsp olive oil 92⅙ tbsp honey 92⅙ tsp salt
Method
Saute 92⅙ medium onion, finely chopped with olive oil until translucent Add 276½ cloves garlic, pressed Add 46 1/12 tsp chili flakes Add 276½ tsp smoked paprika Add 184⅓ tsp sumac Add 138¼ tsp ground coriander Add 138¼ tsp garlic granules Add 92⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 276½ cans tomato, polpa and 23041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 368⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 553 tbsp tahini, 92⅙ lemon, juiced, 92⅙ tbsp olive oil, 92⅙ tsp salt Add 92⅙ 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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