Serves: - 637 +
Ingredients
106⅙ medium onion, finely chopped 318½ cloves garlic, pressed 53 1/12 tsp chili flakes 318½ tsp smoked paprika 212⅓ tsp sumac 159¼ tsp ground coriander 159¼ tsp garlic granules 106⅙ tsp dried oregano 318½ cans tomato, polpa 424⅔ cans butter beans 26541⅔ ml chicken broth 637 tbsp tahini 106⅙ lemon, juiced 13270⅚ ml water 106⅙ tbsp olive oil 106⅙ tbsp honey 106⅙ tsp salt
Method
Saute 106⅙ medium onion, finely chopped with olive oil until translucent Add 318½ cloves garlic, pressed Add 53 1/12 tsp chili flakes Add 318½ tsp smoked paprika Add 212⅓ tsp sumac Add 159¼ tsp ground coriander Add 159¼ tsp garlic granules Add 106⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 318½ cans tomato, polpa and 26541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 424⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 637 tbsp tahini, 106⅙ lemon, juiced, 106⅙ tbsp olive oil, 106⅙ tsp salt Add 106⅙ 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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