Serves: - 797 +
Ingredients
132⅚ medium onion, finely chopped 398½ cloves garlic, pressed 66 5/12 tsp chili flakes 398½ tsp smoked paprika 265⅔ tsp sumac 199¼ tsp ground coriander 199¼ tsp garlic granules 132⅚ tsp dried oregano 398½ cans tomato, polpa 531⅓ cans butter beans 33208⅓ ml chicken broth 797 tbsp tahini 132⅚ lemon, juiced 16604⅙ ml water 132⅚ tbsp olive oil 132⅚ tbsp honey 132⅚ tsp salt
Method
Saute 132⅚ medium onion, finely chopped with olive oil until translucent Add 398½ cloves garlic, pressed Add 66 5/12 tsp chili flakes Add 398½ tsp smoked paprika Add 265⅔ tsp sumac Add 199¼ tsp ground coriander Add 199¼ tsp garlic granules Add 132⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 398½ cans tomato, polpa and 33208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 531⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 797 tbsp tahini, 132⅚ lemon, juiced, 132⅚ tbsp olive oil, 132⅚ tsp salt Add 132⅚ 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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