Serves: - 629 +
Ingredients
104⅚ medium onion, finely chopped 314½ cloves garlic, pressed 52 5/12 tsp chili flakes 314½ tsp smoked paprika 209⅔ tsp sumac 157¼ tsp ground coriander 157¼ tsp garlic granules 104⅚ tsp dried oregano 314½ cans tomato, polpa 419⅓ cans butter beans 26208⅓ ml chicken broth 629 tbsp tahini 104⅚ lemon, juiced 13104⅙ ml water 104⅚ tbsp olive oil 104⅚ tbsp honey 104⅚ tsp salt
Method
Saute 104⅚ medium onion, finely chopped with olive oil until translucent Add 314½ cloves garlic, pressed Add 52 5/12 tsp chili flakes Add 314½ tsp smoked paprika Add 209⅔ tsp sumac Add 157¼ tsp ground coriander Add 157¼ tsp garlic granules Add 104⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 314½ cans tomato, polpa and 26208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 419⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 629 tbsp tahini, 104⅚ lemon, juiced, 104⅚ tbsp olive oil, 104⅚ tsp salt Add 104⅚ 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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