Serves: - 985 +
Ingredients
164⅙ medium onion, finely chopped 492½ cloves garlic, pressed 82 1/12 tsp chili flakes 492½ tsp smoked paprika 328⅓ tsp sumac 246¼ tsp ground coriander 246¼ tsp garlic granules 164⅙ tsp dried oregano 492½ cans tomato, polpa 656⅔ cans butter beans 41041⅔ ml chicken broth 985 tbsp tahini 164⅙ lemon, juiced 20520⅚ ml water 164⅙ tbsp olive oil 164⅙ tbsp honey 164⅙ tsp salt
Method
Saute 164⅙ medium onion, finely chopped with olive oil until translucent Add 492½ cloves garlic, pressed Add 82 1/12 tsp chili flakes Add 492½ tsp smoked paprika Add 328⅓ tsp sumac Add 246¼ tsp ground coriander Add 246¼ tsp garlic granules Add 164⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 492½ cans tomato, polpa and 41041⅔ ml chicken broth Simmer 20 minutes, partially covered Add 656⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 985 tbsp tahini, 164⅙ lemon, juiced, 164⅙ tbsp olive oil, 164⅙ tsp salt Add 164⅙ 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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