Serves: - 773 +
Ingredients
128⅚ medium onion, finely chopped 386½ cloves garlic, pressed 64 5/12 tsp chili flakes 386½ tsp smoked paprika 257⅔ tsp sumac 193¼ tsp ground coriander 193¼ tsp garlic granules 128⅚ tsp dried oregano 386½ cans tomato, polpa 515⅓ cans butter beans 32208⅓ ml chicken broth 773 tbsp tahini 128⅚ lemon, juiced 16104⅙ ml water 128⅚ tbsp olive oil 128⅚ tbsp honey 128⅚ tsp salt
Method
Saute 128⅚ medium onion, finely chopped with olive oil until translucent Add 386½ cloves garlic, pressed Add 64 5/12 tsp chili flakes Add 386½ tsp smoked paprika Add 257⅔ tsp sumac Add 193¼ tsp ground coriander Add 193¼ tsp garlic granules Add 128⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 386½ cans tomato, polpa and 32208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 515⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 773 tbsp tahini, 128⅚ lemon, juiced, 128⅚ tbsp olive oil, 128⅚ tsp salt Add 128⅚ 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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