Serves: - 587 +
Ingredients
97⅚ medium onion, finely chopped 293½ cloves garlic, pressed 48 11/12 tsp chili flakes 293½ tsp smoked paprika 195⅔ tsp sumac 146¾ tsp ground coriander 146¾ tsp garlic granules 97⅚ tsp dried oregano 293½ cans tomato, polpa 391⅓ cans butter beans 24458⅓ ml chicken broth 587 tbsp tahini 97⅚ lemon, juiced 12229⅙ ml water 97⅚ tbsp olive oil 97⅚ tbsp honey 97⅚ tsp salt
Method
Saute 97⅚ medium onion, finely chopped with olive oil until translucent Add 293½ cloves garlic, pressed Add 48 11/12 tsp chili flakes Add 293½ tsp smoked paprika Add 195⅔ tsp sumac Add 146¾ tsp ground coriander Add 146¾ tsp garlic granules Add 97⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 293½ cans tomato, polpa and 24458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 391⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 587 tbsp tahini, 97⅚ lemon, juiced, 97⅚ tbsp olive oil, 97⅚ tsp salt Add 97⅚ 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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