Serves: - 787 +
Ingredients
131⅙ medium onion, finely chopped 393½ cloves garlic, pressed 65 7/12 tsp chili flakes 393½ tsp smoked paprika 262⅓ tsp sumac 196¾ tsp ground coriander 196¾ tsp garlic granules 131⅙ tsp dried oregano 393½ cans tomato, polpa 524⅔ cans butter beans 32791⅔ ml chicken broth 787 tbsp tahini 131⅙ lemon, juiced 16395⅚ ml water 131⅙ tbsp olive oil 131⅙ tbsp honey 131⅙ tsp salt
Method
Saute 131⅙ medium onion, finely chopped with olive oil until translucent Add 393½ cloves garlic, pressed Add 65 7/12 tsp chili flakes Add 393½ tsp smoked paprika Add 262⅓ tsp sumac Add 196¾ tsp ground coriander Add 196¾ tsp garlic granules Add 131⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 393½ cans tomato, polpa and 32791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 524⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 787 tbsp tahini, 131⅙ lemon, juiced, 131⅙ tbsp olive oil, 131⅙ tsp salt Add 131⅙ 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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