Serves: - 793 +
Ingredients
132⅙ medium onion, finely chopped 396½ cloves garlic, pressed 66 1/12 tsp chili flakes 396½ tsp smoked paprika 264⅓ tsp sumac 198¼ tsp ground coriander 198¼ tsp garlic granules 132⅙ tsp dried oregano 396½ cans tomato, polpa 528⅔ cans butter beans 33041⅔ ml chicken broth 793 tbsp tahini 132⅙ lemon, juiced 16520⅚ ml water 132⅙ tbsp olive oil 132⅙ tbsp honey 132⅙ tsp salt
Method
Saute 132⅙ medium onion, finely chopped with olive oil until translucent Add 396½ cloves garlic, pressed Add 66 1/12 tsp chili flakes Add 396½ tsp smoked paprika Add 264⅓ tsp sumac Add 198¼ tsp ground coriander Add 198¼ tsp garlic granules Add 132⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 396½ cans tomato, polpa and 33041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 528⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 793 tbsp tahini, 132⅙ lemon, juiced, 132⅙ tbsp olive oil, 132⅙ tsp salt Add 132⅙ 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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