Serves: - 563 +
Ingredients
93⅚ medium onion, finely chopped 281½ cloves garlic, pressed 46 11/12 tsp chili flakes 281½ tsp smoked paprika 187⅔ tsp sumac 140¾ tsp ground coriander 140¾ tsp garlic granules 93⅚ tsp dried oregano 281½ cans tomato, polpa 375⅓ cans butter beans 23458⅓ ml chicken broth 563 tbsp tahini 93⅚ lemon, juiced 11729⅙ ml water 93⅚ tbsp olive oil 93⅚ tbsp honey 93⅚ tsp salt
Method
Saute 93⅚ medium onion, finely chopped with olive oil until translucent Add 281½ cloves garlic, pressed Add 46 11/12 tsp chili flakes Add 281½ tsp smoked paprika Add 187⅔ tsp sumac Add 140¾ tsp ground coriander Add 140¾ tsp garlic granules Add 93⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 281½ cans tomato, polpa and 23458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 375⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 563 tbsp tahini, 93⅚ lemon, juiced, 93⅚ tbsp olive oil, 93⅚ tsp salt Add 93⅚ 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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