Serves: - 973 +
Ingredients
162⅙ medium onion, finely chopped 486½ cloves garlic, pressed 81 1/12 tsp chili flakes 486½ tsp smoked paprika 324⅓ tsp sumac 243¼ tsp ground coriander 243¼ tsp garlic granules 162⅙ tsp dried oregano 486½ cans tomato, polpa 648⅔ cans butter beans 40541⅔ ml chicken broth 973 tbsp tahini 162⅙ lemon, juiced 20270⅚ ml water 162⅙ tbsp olive oil 162⅙ tbsp honey 162⅙ tsp salt
Method
Saute 162⅙ medium onion, finely chopped with olive oil until translucent Add 486½ cloves garlic, pressed Add 81 1/12 tsp chili flakes Add 486½ tsp smoked paprika Add 324⅓ tsp sumac Add 243¼ tsp ground coriander Add 243¼ tsp garlic granules Add 162⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 486½ cans tomato, polpa and 40541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 648⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 973 tbsp tahini, 162⅙ lemon, juiced, 162⅙ tbsp olive oil, 162⅙ tsp salt Add 162⅙ 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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