Serves: - 781 +
Ingredients
130⅙ medium onion, finely chopped 390½ cloves garlic, pressed 65 1/12 tsp chili flakes 390½ tsp smoked paprika 260⅓ tsp sumac 195¼ tsp ground coriander 195¼ tsp garlic granules 130⅙ tsp dried oregano 390½ cans tomato, polpa 520⅔ cans butter beans 32541⅔ ml chicken broth 781 tbsp tahini 130⅙ lemon, juiced 16270⅚ ml water 130⅙ tbsp olive oil 130⅙ tbsp honey 130⅙ tsp salt
Method
Saute 130⅙ medium onion, finely chopped with olive oil until translucent Add 390½ cloves garlic, pressed Add 65 1/12 tsp chili flakes Add 390½ tsp smoked paprika Add 260⅓ tsp sumac Add 195¼ tsp ground coriander Add 195¼ tsp garlic granules Add 130⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 390½ cans tomato, polpa and 32541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 520⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 781 tbsp tahini, 130⅙ lemon, juiced, 130⅙ tbsp olive oil, 130⅙ tsp salt Add 130⅙ 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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