Serves: - 589 +
Ingredients
98⅙ medium onion, finely chopped 294½ cloves garlic, pressed 49 1/12 tsp chili flakes 294½ tsp smoked paprika 196⅓ tsp sumac 147¼ tsp ground coriander 147¼ tsp garlic granules 98⅙ tsp dried oregano 294½ cans tomato, polpa 392⅔ cans butter beans 24541⅔ ml chicken broth 589 tbsp tahini 98⅙ lemon, juiced 12270⅚ ml water 98⅙ tbsp olive oil 98⅙ tbsp honey 98⅙ tsp salt
Method
Saute 98⅙ medium onion, finely chopped with olive oil until translucent Add 294½ cloves garlic, pressed Add 49 1/12 tsp chili flakes Add 294½ tsp smoked paprika Add 196⅓ tsp sumac Add 147¼ tsp ground coriander Add 147¼ tsp garlic granules Add 98⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 294½ cans tomato, polpa and 24541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 392⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 589 tbsp tahini, 98⅙ lemon, juiced, 98⅙ tbsp olive oil, 98⅙ tsp salt Add 98⅙ 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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