Serves: - 947 +
Ingredients
157⅚ medium onion, finely chopped 473½ cloves garlic, pressed 78 11/12 tsp chili flakes 473½ tsp smoked paprika 315⅔ tsp sumac 236¾ tsp ground coriander 236¾ tsp garlic granules 157⅚ tsp dried oregano 473½ cans tomato, polpa 631⅓ cans butter beans 39458⅓ ml chicken broth 947 tbsp tahini 157⅚ lemon, juiced 19729⅙ ml water 157⅚ tbsp olive oil 157⅚ tbsp honey 157⅚ tsp salt
Method
Saute 157⅚ medium onion, finely chopped with olive oil until translucent Add 473½ cloves garlic, pressed Add 78 11/12 tsp chili flakes Add 473½ tsp smoked paprika Add 315⅔ tsp sumac Add 236¾ tsp ground coriander Add 236¾ tsp garlic granules Add 157⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 473½ cans tomato, polpa and 39458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 631⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 947 tbsp tahini, 157⅚ lemon, juiced, 157⅚ tbsp olive oil, 157⅚ tsp salt Add 157⅚ 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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