Serves: - 697 +
Ingredients
116⅙ medium onion, finely chopped 348½ cloves garlic, pressed 58 1/12 tsp chili flakes 348½ tsp smoked paprika 232⅓ tsp sumac 174¼ tsp ground coriander 174¼ tsp garlic granules 116⅙ tsp dried oregano 348½ cans tomato, polpa 464⅔ cans butter beans 29041⅔ ml chicken broth 697 tbsp tahini 116⅙ lemon, juiced 14520⅚ ml water 116⅙ tbsp olive oil 116⅙ tbsp honey 116⅙ tsp salt
Method
Saute 116⅙ medium onion, finely chopped with olive oil until translucent Add 348½ cloves garlic, pressed Add 58 1/12 tsp chili flakes Add 348½ tsp smoked paprika Add 232⅓ tsp sumac Add 174¼ tsp ground coriander Add 174¼ tsp garlic granules Add 116⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 348½ cans tomato, polpa and 29041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 464⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 697 tbsp tahini, 116⅙ lemon, juiced, 116⅙ tbsp olive oil, 116⅙ tsp salt Add 116⅙ 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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