Serves: - 581 +
Ingredients
96⅚ medium onion, finely chopped 290½ cloves garlic, pressed 48 5/12 tsp chili flakes 290½ tsp smoked paprika 193⅔ tsp sumac 145¼ tsp ground coriander 145¼ tsp garlic granules 96⅚ tsp dried oregano 290½ cans tomato, polpa 387⅓ cans butter beans 24208⅓ ml chicken broth 581 tbsp tahini 96⅚ lemon, juiced 12104⅙ ml water 96⅚ tbsp olive oil 96⅚ tbsp honey 96⅚ tsp salt
Method
Saute 96⅚ medium onion, finely chopped with olive oil until translucent Add 290½ cloves garlic, pressed Add 48 5/12 tsp chili flakes Add 290½ tsp smoked paprika Add 193⅔ tsp sumac Add 145¼ tsp ground coriander Add 145¼ tsp garlic granules Add 96⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 290½ cans tomato, polpa and 24208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 387⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 581 tbsp tahini, 96⅚ lemon, juiced, 96⅚ tbsp olive oil, 96⅚ tsp salt Add 96⅚ 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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