Serves: - 557 +
Ingredients
92⅚ medium onion, finely chopped 278½ cloves garlic, pressed 46 5/12 tsp chili flakes 278½ tsp smoked paprika 185⅔ tsp sumac 139¼ tsp ground coriander 139¼ tsp garlic granules 92⅚ tsp dried oregano 278½ cans tomato, polpa 371⅓ cans butter beans 23208⅓ ml chicken broth 557 tbsp tahini 92⅚ lemon, juiced 11604⅙ ml water 92⅚ tbsp olive oil 92⅚ tbsp honey 92⅚ tsp salt
Method
Saute 92⅚ medium onion, finely chopped with olive oil until translucent Add 278½ cloves garlic, pressed Add 46 5/12 tsp chili flakes Add 278½ tsp smoked paprika Add 185⅔ tsp sumac Add 139¼ tsp ground coriander Add 139¼ tsp garlic granules Add 92⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 278½ cans tomato, polpa and 23208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 371⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 557 tbsp tahini, 92⅚ lemon, juiced, 92⅚ tbsp olive oil, 92⅚ tsp salt Add 92⅚ 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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