Serves: - 577 +
Ingredients
96⅙ medium onion, finely chopped 288½ cloves garlic, pressed 48 1/12 tsp chili flakes 288½ tsp smoked paprika 192⅓ tsp sumac 144¼ tsp ground coriander 144¼ tsp garlic granules 96⅙ tsp dried oregano 288½ cans tomato, polpa 384⅔ cans butter beans 24041⅔ ml chicken broth 577 tbsp tahini 96⅙ lemon, juiced 12020⅚ ml water 96⅙ tbsp olive oil 96⅙ tbsp honey 96⅙ tsp salt
Method
Saute 96⅙ medium onion, finely chopped with olive oil until translucent Add 288½ cloves garlic, pressed Add 48 1/12 tsp chili flakes Add 288½ tsp smoked paprika Add 192⅓ tsp sumac Add 144¼ tsp ground coriander Add 144¼ tsp garlic granules Add 96⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 288½ cans tomato, polpa and 24041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 384⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 577 tbsp tahini, 96⅙ lemon, juiced, 96⅙ tbsp olive oil, 96⅙ tsp salt Add 96⅙ 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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