Serves: - 653 +
Ingredients
108⅚ medium onion, finely chopped 326½ cloves garlic, pressed 54 5/12 tsp chili flakes 326½ tsp smoked paprika 217⅔ tsp sumac 163¼ tsp ground coriander 163¼ tsp garlic granules 108⅚ tsp dried oregano 326½ cans tomato, polpa 435⅓ cans butter beans 27208⅓ ml chicken broth 653 tbsp tahini 108⅚ lemon, juiced 13604⅙ ml water 108⅚ tbsp olive oil 108⅚ tbsp honey 108⅚ tsp salt
Method
Saute 108⅚ medium onion, finely chopped with olive oil until translucent Add 326½ cloves garlic, pressed Add 54 5/12 tsp chili flakes Add 326½ tsp smoked paprika Add 217⅔ tsp sumac Add 163¼ tsp ground coriander Add 163¼ tsp garlic granules Add 108⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 326½ cans tomato, polpa and 27208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 435⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 653 tbsp tahini, 108⅚ lemon, juiced, 108⅚ tbsp olive oil, 108⅚ tsp salt Add 108⅚ 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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