Serves: - 583 +
Ingredients
97⅙ medium onion, finely chopped 291½ cloves garlic, pressed 48 7/12 tsp chili flakes 291½ tsp smoked paprika 194⅓ tsp sumac 145¾ tsp ground coriander 145¾ tsp garlic granules 97⅙ tsp dried oregano 291½ cans tomato, polpa 388⅔ cans butter beans 24291⅔ ml chicken broth 583 tbsp tahini 97⅙ lemon, juiced 12145⅚ ml water 97⅙ tbsp olive oil 97⅙ tbsp honey 97⅙ tsp salt
Method
Saute 97⅙ medium onion, finely chopped with olive oil until translucent Add 291½ cloves garlic, pressed Add 48 7/12 tsp chili flakes Add 291½ tsp smoked paprika Add 194⅓ tsp sumac Add 145¾ tsp ground coriander Add 145¾ tsp garlic granules Add 97⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 291½ cans tomato, polpa and 24291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 388⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 583 tbsp tahini, 97⅙ lemon, juiced, 97⅙ tbsp olive oil, 97⅙ tsp salt Add 97⅙ 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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