Serves: - 695 +
Ingredients
115⅚ medium onion, finely chopped 347½ cloves garlic, pressed 57 11/12 tsp chili flakes 347½ tsp smoked paprika 231⅔ tsp sumac 173¾ tsp ground coriander 173¾ tsp garlic granules 115⅚ tsp dried oregano 347½ cans tomato, polpa 463⅓ cans butter beans 28958⅓ ml chicken broth 695 tbsp tahini 115⅚ lemon, juiced 14479⅙ ml water 115⅚ tbsp olive oil 115⅚ tbsp honey 115⅚ tsp salt
Method
Saute 115⅚ medium onion, finely chopped with olive oil until translucent Add 347½ cloves garlic, pressed Add 57 11/12 tsp chili flakes Add 347½ tsp smoked paprika Add 231⅔ tsp sumac Add 173¾ tsp ground coriander Add 173¾ tsp garlic granules Add 115⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 347½ cans tomato, polpa and 28958⅓ ml chicken broth Simmer 20 minutes, partially covered Add 463⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 695 tbsp tahini, 115⅚ lemon, juiced, 115⅚ tbsp olive oil, 115⅚ tsp salt Add 115⅚ 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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