Serves: - 641 +
Ingredients
106⅚ medium onion, finely chopped 320½ cloves garlic, pressed 53 5/12 tsp chili flakes 320½ tsp smoked paprika 213⅔ tsp sumac 160¼ tsp ground coriander 160¼ tsp garlic granules 106⅚ tsp dried oregano 320½ cans tomato, polpa 427⅓ cans butter beans 26708⅓ ml chicken broth 641 tbsp tahini 106⅚ lemon, juiced 13354⅙ ml water 106⅚ tbsp olive oil 106⅚ tbsp honey 106⅚ tsp salt
Method
Saute 106⅚ medium onion, finely chopped with olive oil until translucent Add 320½ cloves garlic, pressed Add 53 5/12 tsp chili flakes Add 320½ tsp smoked paprika Add 213⅔ tsp sumac Add 160¼ tsp ground coriander Add 160¼ tsp garlic granules Add 106⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 320½ cans tomato, polpa and 26708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 427⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 641 tbsp tahini, 106⅚ lemon, juiced, 106⅚ tbsp olive oil, 106⅚ tsp salt Add 106⅚ 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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