Serves: - 595 +
Ingredients
99⅙ medium onion, finely chopped 297½ cloves garlic, pressed 49 7/12 tsp chili flakes 297½ tsp smoked paprika 198⅓ tsp sumac 148¾ tsp ground coriander 148¾ tsp garlic granules 99⅙ tsp dried oregano 297½ cans tomato, polpa 396⅔ cans butter beans 24791⅔ ml chicken broth 595 tbsp tahini 99⅙ lemon, juiced 12395⅚ ml water 99⅙ tbsp olive oil 99⅙ tbsp honey 99⅙ tsp salt
Method
Saute 99⅙ medium onion, finely chopped with olive oil until translucent Add 297½ cloves garlic, pressed Add 49 7/12 tsp chili flakes Add 297½ tsp smoked paprika Add 198⅓ tsp sumac Add 148¾ tsp ground coriander Add 148¾ tsp garlic granules Add 99⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 297½ cans tomato, polpa and 24791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 396⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 595 tbsp tahini, 99⅙ lemon, juiced, 99⅙ tbsp olive oil, 99⅙ tsp salt Add 99⅙ 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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