Serves: - 875 +
Ingredients
145⅚ medium onion, finely chopped 437½ cloves garlic, pressed 72 11/12 tsp chili flakes 437½ tsp smoked paprika 291⅔ tsp sumac 218¾ tsp ground coriander 218¾ tsp garlic granules 145⅚ tsp dried oregano 437½ cans tomato, polpa 583⅓ cans butter beans 36458⅓ ml chicken broth 875 tbsp tahini 145⅚ lemon, juiced 18229⅙ ml water 145⅚ tbsp olive oil 145⅚ tbsp honey 145⅚ tsp salt
Method
Saute 145⅚ medium onion, finely chopped with olive oil until translucent Add 437½ cloves garlic, pressed Add 72 11/12 tsp chili flakes Add 437½ tsp smoked paprika Add 291⅔ tsp sumac Add 218¾ tsp ground coriander Add 218¾ tsp garlic granules Add 145⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 437½ cans tomato, polpa and 36458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 583⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 875 tbsp tahini, 145⅚ lemon, juiced, 145⅚ tbsp olive oil, 145⅚ tsp salt Add 145⅚ 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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