Serves: - 769 +
Ingredients
128⅙ medium onion, finely chopped 384½ cloves garlic, pressed 64 1/12 tsp chili flakes 384½ tsp smoked paprika 256⅓ tsp sumac 192¼ tsp ground coriander 192¼ tsp garlic granules 128⅙ tsp dried oregano 384½ cans tomato, polpa 512⅔ cans butter beans 32041⅔ ml chicken broth 769 tbsp tahini 128⅙ lemon, juiced 16020⅚ ml water 128⅙ tbsp olive oil 128⅙ tbsp honey 128⅙ tsp salt
Method
Saute 128⅙ medium onion, finely chopped with olive oil until translucent Add 384½ cloves garlic, pressed Add 64 1/12 tsp chili flakes Add 384½ tsp smoked paprika Add 256⅓ tsp sumac Add 192¼ tsp ground coriander Add 192¼ tsp garlic granules Add 128⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 384½ cans tomato, polpa and 32041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 512⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 769 tbsp tahini, 128⅙ lemon, juiced, 128⅙ tbsp olive oil, 128⅙ tsp salt Add 128⅙ 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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