Serves: - 779 +
Ingredients
129⅚ medium onion, finely chopped 389½ cloves garlic, pressed 64 11/12 tsp chili flakes 389½ tsp smoked paprika 259⅔ tsp sumac 194¾ tsp ground coriander 194¾ tsp garlic granules 129⅚ tsp dried oregano 389½ cans tomato, polpa 519⅓ cans butter beans 32458⅓ ml chicken broth 779 tbsp tahini 129⅚ lemon, juiced 16229⅙ ml water 129⅚ tbsp olive oil 129⅚ tbsp honey 129⅚ tsp salt
Method
Saute 129⅚ medium onion, finely chopped with olive oil until translucent Add 389½ cloves garlic, pressed Add 64 11/12 tsp chili flakes Add 389½ tsp smoked paprika Add 259⅔ tsp sumac Add 194¾ tsp ground coriander Add 194¾ tsp garlic granules Add 129⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 389½ cans tomato, polpa and 32458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 519⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 779 tbsp tahini, 129⅚ lemon, juiced, 129⅚ tbsp olive oil, 129⅚ tsp salt Add 129⅚ 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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