Serves: - 569 +
Ingredients
94⅚ medium onion, finely chopped 284½ cloves garlic, pressed 47 5/12 tsp chili flakes 284½ tsp smoked paprika 189⅔ tsp sumac 142¼ tsp ground coriander 142¼ tsp garlic granules 94⅚ tsp dried oregano 284½ cans tomato, polpa 379⅓ cans butter beans 23708⅓ ml chicken broth 569 tbsp tahini 94⅚ lemon, juiced 11854⅙ ml water 94⅚ tbsp olive oil 94⅚ tbsp honey 94⅚ tsp salt
Method
Saute 94⅚ medium onion, finely chopped with olive oil until translucent Add 284½ cloves garlic, pressed Add 47 5/12 tsp chili flakes Add 284½ tsp smoked paprika Add 189⅔ tsp sumac Add 142¼ tsp ground coriander Add 142¼ tsp garlic granules Add 94⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 284½ cans tomato, polpa and 23708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 379⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 569 tbsp tahini, 94⅚ lemon, juiced, 94⅚ tbsp olive oil, 94⅚ tsp salt Add 94⅚ 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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