Serves: - 659 +
Ingredients
109⅚ medium onion, finely chopped 329½ cloves garlic, pressed 54 11/12 tsp chili flakes 329½ tsp smoked paprika 219⅔ tsp sumac 164¾ tsp ground coriander 164¾ tsp garlic granules 109⅚ tsp dried oregano 329½ cans tomato, polpa 439⅓ cans butter beans 27458⅓ ml chicken broth 659 tbsp tahini 109⅚ lemon, juiced 13729⅙ ml water 109⅚ tbsp olive oil 109⅚ tbsp honey 109⅚ tsp salt
Method
Saute 109⅚ medium onion, finely chopped with olive oil until translucent Add 329½ cloves garlic, pressed Add 54 11/12 tsp chili flakes Add 329½ tsp smoked paprika Add 219⅔ tsp sumac Add 164¾ tsp ground coriander Add 164¾ tsp garlic granules Add 109⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 329½ cans tomato, polpa and 27458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 439⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 659 tbsp tahini, 109⅚ lemon, juiced, 109⅚ tbsp olive oil, 109⅚ tsp salt Add 109⅚ 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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