Serves: - 865 +
Ingredients
144⅙ medium onion, finely chopped 432½ cloves garlic, pressed 72 1/12 tsp chili flakes 432½ tsp smoked paprika 288⅓ tsp sumac 216¼ tsp ground coriander 216¼ tsp garlic granules 144⅙ tsp dried oregano 432½ cans tomato, polpa 576⅔ cans butter beans 36041⅔ ml chicken broth 865 tbsp tahini 144⅙ lemon, juiced 18020⅚ ml water 144⅙ tbsp olive oil 144⅙ tbsp honey 144⅙ tsp salt
Method
Saute 144⅙ medium onion, finely chopped with olive oil until translucent Add 432½ cloves garlic, pressed Add 72 1/12 tsp chili flakes Add 432½ tsp smoked paprika Add 288⅓ tsp sumac Add 216¼ tsp ground coriander Add 216¼ tsp garlic granules Add 144⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 432½ cans tomato, polpa and 36041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 576⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 865 tbsp tahini, 144⅙ lemon, juiced, 144⅙ tbsp olive oil, 144⅙ tsp salt Add 144⅙ 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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