Serves: - 599 +
Ingredients
99⅚ medium onion, finely chopped 299½ cloves garlic, pressed 49 11/12 tsp chili flakes 299½ tsp smoked paprika 199⅔ tsp sumac 149¾ tsp ground coriander 149¾ tsp garlic granules 99⅚ tsp dried oregano 299½ cans tomato, polpa 399⅓ cans butter beans 24958⅓ ml chicken broth 599 tbsp tahini 99⅚ lemon, juiced 12479⅙ ml water 99⅚ tbsp olive oil 99⅚ tbsp honey 99⅚ tsp salt
Method
Saute 99⅚ medium onion, finely chopped with olive oil until translucent Add 299½ cloves garlic, pressed Add 49 11/12 tsp chili flakes Add 299½ tsp smoked paprika Add 199⅔ tsp sumac Add 149¾ tsp ground coriander Add 149¾ tsp garlic granules Add 99⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 299½ cans tomato, polpa and 24958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 399⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 599 tbsp tahini, 99⅚ lemon, juiced, 99⅚ tbsp olive oil, 99⅚ tsp salt Add 99⅚ 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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