Serves: - 761 +
Ingredients
126⅚ medium onion, finely chopped 380½ cloves garlic, pressed 63 5/12 tsp chili flakes 380½ tsp smoked paprika 253⅔ tsp sumac 190¼ tsp ground coriander 190¼ tsp garlic granules 126⅚ tsp dried oregano 380½ cans tomato, polpa 507⅓ cans butter beans 31708⅓ ml chicken broth 761 tbsp tahini 126⅚ lemon, juiced 15854⅙ ml water 126⅚ tbsp olive oil 126⅚ tbsp honey 126⅚ tsp salt
Method
Saute 126⅚ medium onion, finely chopped with olive oil until translucent Add 380½ cloves garlic, pressed Add 63 5/12 tsp chili flakes Add 380½ tsp smoked paprika Add 253⅔ tsp sumac Add 190¼ tsp ground coriander Add 190¼ tsp garlic granules Add 126⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 380½ cans tomato, polpa and 31708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 507⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 761 tbsp tahini, 126⅚ lemon, juiced, 126⅚ tbsp olive oil, 126⅚ tsp salt Add 126⅚ 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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