Serves: - 649 +
Ingredients
108⅙ medium onion, finely chopped 324½ cloves garlic, pressed 54 1/12 tsp chili flakes 324½ tsp smoked paprika 216⅓ tsp sumac 162¼ tsp ground coriander 162¼ tsp garlic granules 108⅙ tsp dried oregano 324½ cans tomato, polpa 432⅔ cans butter beans 27041⅔ ml chicken broth 649 tbsp tahini 108⅙ lemon, juiced 13520⅚ ml water 108⅙ tbsp olive oil 108⅙ tbsp honey 108⅙ tsp salt
Method
Saute 108⅙ medium onion, finely chopped with olive oil until translucent Add 324½ cloves garlic, pressed Add 54 1/12 tsp chili flakes Add 324½ tsp smoked paprika Add 216⅓ tsp sumac Add 162¼ tsp ground coriander Add 162¼ tsp garlic granules Add 108⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 324½ cans tomato, polpa and 27041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 432⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 649 tbsp tahini, 108⅙ lemon, juiced, 108⅙ tbsp olive oil, 108⅙ tsp salt Add 108⅙ 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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