Serves: - 593 +
Ingredients
98⅚ medium onion, finely chopped 296½ cloves garlic, pressed 49 5/12 tsp chili flakes 296½ tsp smoked paprika 197⅔ tsp sumac 148¼ tsp ground coriander 148¼ tsp garlic granules 98⅚ tsp dried oregano 296½ cans tomato, polpa 395⅓ cans butter beans 24708⅓ ml chicken broth 593 tbsp tahini 98⅚ lemon, juiced 12354⅙ ml water 98⅚ tbsp olive oil 98⅚ tbsp honey 98⅚ tsp salt
Method
Saute 98⅚ medium onion, finely chopped with olive oil until translucent Add 296½ cloves garlic, pressed Add 49 5/12 tsp chili flakes Add 296½ tsp smoked paprika Add 197⅔ tsp sumac Add 148¼ tsp ground coriander Add 148¼ tsp garlic granules Add 98⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 296½ cans tomato, polpa and 24708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 395⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 593 tbsp tahini, 98⅚ lemon, juiced, 98⅚ tbsp olive oil, 98⅚ tsp salt Add 98⅚ 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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