Serves: - 635 +
Ingredients
105⅚ medium onion, finely chopped 317½ cloves garlic, pressed 52 11/12 tsp chili flakes 317½ tsp smoked paprika 211⅔ tsp sumac 158¾ tsp ground coriander 158¾ tsp garlic granules 105⅚ tsp dried oregano 317½ cans tomato, polpa 423⅓ cans butter beans 26458⅓ ml chicken broth 635 tbsp tahini 105⅚ lemon, juiced 13229⅙ ml water 105⅚ tbsp olive oil 105⅚ tbsp honey 105⅚ tsp salt
Method
Saute 105⅚ medium onion, finely chopped with olive oil until translucent Add 317½ cloves garlic, pressed Add 52 11/12 tsp chili flakes Add 317½ tsp smoked paprika Add 211⅔ tsp sumac Add 158¾ tsp ground coriander Add 158¾ tsp garlic granules Add 105⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 317½ cans tomato, polpa and 26458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 423⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 635 tbsp tahini, 105⅚ lemon, juiced, 105⅚ tbsp olive oil, 105⅚ tsp salt Add 105⅚ 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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