Serves: - 989 +
Ingredients
164⅚ medium onion, finely chopped 494½ cloves garlic, pressed 82 5/12 tsp chili flakes 494½ tsp smoked paprika 329⅔ tsp sumac 247¼ tsp ground coriander 247¼ tsp garlic granules 164⅚ tsp dried oregano 494½ cans tomato, polpa 659⅓ cans butter beans 41208⅓ ml chicken broth 989 tbsp tahini 164⅚ lemon, juiced 20604⅙ ml water 164⅚ tbsp olive oil 164⅚ tbsp honey 164⅚ tsp salt
Method
Saute 164⅚ medium onion, finely chopped with olive oil until translucent Add 494½ cloves garlic, pressed Add 82 5/12 tsp chili flakes Add 494½ tsp smoked paprika Add 329⅔ tsp sumac Add 247¼ tsp ground coriander Add 247¼ tsp garlic granules Add 164⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 494½ cans tomato, polpa and 41208⅓ ml chicken broth Simmer 20 minutes, partially covered Add 659⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 989 tbsp tahini, 164⅚ lemon, juiced, 164⅚ tbsp olive oil, 164⅚ tsp salt Add 164⅚ 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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