Serves: - 979 +
Ingredients
163⅙ medium onion, finely chopped 489½ cloves garlic, pressed 81 7/12 tsp chili flakes 489½ tsp smoked paprika 326⅓ tsp sumac 244¾ tsp ground coriander 244¾ tsp garlic granules 163⅙ tsp dried oregano 489½ cans tomato, polpa 652⅔ cans butter beans 40791⅔ ml chicken broth 979 tbsp tahini 163⅙ lemon, juiced 20395⅚ ml water 163⅙ tbsp olive oil 163⅙ tbsp honey 163⅙ tsp salt
Method
Saute 163⅙ medium onion, finely chopped with olive oil until translucent Add 489½ cloves garlic, pressed Add 81 7/12 tsp chili flakes Add 489½ tsp smoked paprika Add 326⅓ tsp sumac Add 244¾ tsp ground coriander Add 244¾ tsp garlic granules Add 163⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 489½ cans tomato, polpa and 40791⅔ ml chicken broth Simmer 20 minutes, partially covered Add 652⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 979 tbsp tahini, 163⅙ lemon, juiced, 163⅙ tbsp olive oil, 163⅙ tsp salt Add 163⅙ 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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