Serves: - 575 +
Ingredients
95⅚ medium onion, finely chopped 287½ cloves garlic, pressed 47 11/12 tsp chili flakes 287½ tsp smoked paprika 191⅔ tsp sumac 143¾ tsp ground coriander 143¾ tsp garlic granules 95⅚ tsp dried oregano 287½ cans tomato, polpa 383⅓ cans butter beans 23958⅓ ml chicken broth 575 tbsp tahini 95⅚ lemon, juiced 11979⅙ ml water 95⅚ tbsp olive oil 95⅚ tbsp honey 95⅚ tsp salt
Method
Saute 95⅚ medium onion, finely chopped with olive oil until translucent Add 287½ cloves garlic, pressed Add 47 11/12 tsp chili flakes Add 287½ tsp smoked paprika Add 191⅔ tsp sumac Add 143¾ tsp ground coriander Add 143¾ tsp garlic granules Add 95⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 287½ cans tomato, polpa and 23958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 383⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 575 tbsp tahini, 95⅚ lemon, juiced, 95⅚ tbsp olive oil, 95⅚ tsp salt Add 95⅚ 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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