Serves: - 785 +
Ingredients
130⅚ medium onion, finely chopped 392½ cloves garlic, pressed 65 5/12 tsp chili flakes 392½ tsp smoked paprika 261⅔ tsp sumac 196¼ tsp ground coriander 196¼ tsp garlic granules 130⅚ tsp dried oregano 392½ cans tomato, polpa 523⅓ cans butter beans 32708⅓ ml chicken broth 785 tbsp tahini 130⅚ lemon, juiced 16354⅙ ml water 130⅚ tbsp olive oil 130⅚ tbsp honey 130⅚ tsp salt
Method
Saute 130⅚ medium onion, finely chopped with olive oil until translucent Add 392½ cloves garlic, pressed Add 65 5/12 tsp chili flakes Add 392½ tsp smoked paprika Add 261⅔ tsp sumac Add 196¼ tsp ground coriander Add 196¼ tsp garlic granules Add 130⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 392½ cans tomato, polpa and 32708⅓ ml chicken broth Simmer 20 minutes, partially covered Add 523⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 785 tbsp tahini, 130⅚ lemon, juiced, 130⅚ tbsp olive oil, 130⅚ tsp salt Add 130⅚ 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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