Serves: - 745 +
Ingredients
124⅙ medium onion, finely chopped 372½ cloves garlic, pressed 62 1/12 tsp chili flakes 372½ tsp smoked paprika 248⅓ tsp sumac 186¼ tsp ground coriander 186¼ tsp garlic granules 124⅙ tsp dried oregano 372½ cans tomato, polpa 496⅔ cans butter beans 31041⅔ ml chicken broth 745 tbsp tahini 124⅙ lemon, juiced 15520⅚ ml water 124⅙ tbsp olive oil 124⅙ tbsp honey 124⅙ tsp salt
Method
Saute 124⅙ medium onion, finely chopped with olive oil until translucent Add 372½ cloves garlic, pressed Add 62 1/12 tsp chili flakes Add 372½ tsp smoked paprika Add 248⅓ tsp sumac Add 186¼ tsp ground coriander Add 186¼ tsp garlic granules Add 124⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 372½ cans tomato, polpa and 31041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 496⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 745 tbsp tahini, 124⅙ lemon, juiced, 124⅙ tbsp olive oil, 124⅙ tsp salt Add 124⅙ 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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