Serves: - 601 +
Ingredients
100⅙ medium onion, finely chopped 300½ cloves garlic, pressed 50 1/12 tsp chili flakes 300½ tsp smoked paprika 200⅓ tsp sumac 150¼ tsp ground coriander 150¼ tsp garlic granules 100⅙ tsp dried oregano 300½ cans tomato, polpa 400⅔ cans butter beans 25041⅔ ml chicken broth 601 tbsp tahini 100⅙ lemon, juiced 12520⅚ ml water 100⅙ tbsp olive oil 100⅙ tbsp honey 100⅙ tsp salt
Method
Saute 100⅙ medium onion, finely chopped with olive oil until translucent Add 300½ cloves garlic, pressed Add 50 1/12 tsp chili flakes Add 300½ tsp smoked paprika Add 200⅓ tsp sumac Add 150¼ tsp ground coriander Add 150¼ tsp garlic granules Add 100⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 300½ cans tomato, polpa and 25041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 400⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 601 tbsp tahini, 100⅙ lemon, juiced, 100⅙ tbsp olive oil, 100⅙ tsp salt Add 100⅙ 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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