Serves: - 799 +
Ingredients
133⅙ medium onion, finely chopped 399½ cloves garlic, pressed 66 7/12 tsp chili flakes 399½ tsp smoked paprika 266⅓ tsp sumac 199¾ tsp ground coriander 199¾ tsp garlic granules 133⅙ tsp dried oregano 399½ cans tomato, polpa 532⅔ cans butter beans 33291⅔ ml chicken broth 799 tbsp tahini 133⅙ lemon, juiced 16645⅚ ml water 133⅙ tbsp olive oil 133⅙ tbsp honey 133⅙ tsp salt
Method
Saute 133⅙ medium onion, finely chopped with olive oil until translucent Add 399½ cloves garlic, pressed Add 66 7/12 tsp chili flakes Add 399½ tsp smoked paprika Add 266⅓ tsp sumac Add 199¾ tsp ground coriander Add 199¾ tsp garlic granules Add 133⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 399½ cans tomato, polpa and 33291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 532⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 799 tbsp tahini, 133⅙ lemon, juiced, 133⅙ tbsp olive oil, 133⅙ tsp salt Add 133⅙ 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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