Serves: - 565 +
Ingredients
94⅙ medium onion, finely chopped 282½ cloves garlic, pressed 47 1/12 tsp chili flakes 282½ tsp smoked paprika 188⅓ tsp sumac 141¼ tsp ground coriander 141¼ tsp garlic granules 94⅙ tsp dried oregano 282½ cans tomato, polpa 376⅔ cans butter beans 23541⅔ ml chicken broth 565 tbsp tahini 94⅙ lemon, juiced 11770⅚ ml water 94⅙ tbsp olive oil 94⅙ tbsp honey 94⅙ tsp salt
Method
Saute 94⅙ medium onion, finely chopped with olive oil until translucent Add 282½ cloves garlic, pressed Add 47 1/12 tsp chili flakes Add 282½ tsp smoked paprika Add 188⅓ tsp sumac Add 141¼ tsp ground coriander Add 141¼ tsp garlic granules Add 94⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 282½ cans tomato, polpa and 23541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 376⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 565 tbsp tahini, 94⅙ lemon, juiced, 94⅙ tbsp olive oil, 94⅙ tsp salt Add 94⅙ 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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