Serves: - 775 +
Ingredients
129⅙ medium onion, finely chopped 387½ cloves garlic, pressed 64 7/12 tsp chili flakes 387½ tsp smoked paprika 258⅓ tsp sumac 193¾ tsp ground coriander 193¾ tsp garlic granules 129⅙ tsp dried oregano 387½ cans tomato, polpa 516⅔ cans butter beans 32291⅔ ml chicken broth 775 tbsp tahini 129⅙ lemon, juiced 16145⅚ ml water 129⅙ tbsp olive oil 129⅙ tbsp honey 129⅙ tsp salt
Method
Saute 129⅙ medium onion, finely chopped with olive oil until translucent Add 387½ cloves garlic, pressed Add 64 7/12 tsp chili flakes Add 387½ tsp smoked paprika Add 258⅓ tsp sumac Add 193¾ tsp ground coriander Add 193¾ tsp garlic granules Add 129⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 387½ cans tomato, polpa and 32291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 516⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 775 tbsp tahini, 129⅙ lemon, juiced, 129⅙ tbsp olive oil, 129⅙ tsp salt Add 129⅙ 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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