Serves: - 997 +
Ingredients
166⅙ medium onion, finely chopped 498½ cloves garlic, pressed 83 1/12 tsp chili flakes 498½ tsp smoked paprika 332⅓ tsp sumac 249¼ tsp ground coriander 249¼ tsp garlic granules 166⅙ tsp dried oregano 498½ cans tomato, polpa 664⅔ cans butter beans 41541⅔ ml chicken broth 997 tbsp tahini 166⅙ lemon, juiced 20770⅚ ml water 166⅙ tbsp olive oil 166⅙ tbsp honey 166⅙ tsp salt
Method
Saute 166⅙ medium onion, finely chopped with olive oil until translucent Add 498½ cloves garlic, pressed Add 83 1/12 tsp chili flakes Add 498½ tsp smoked paprika Add 332⅓ tsp sumac Add 249¼ tsp ground coriander Add 249¼ tsp garlic granules Add 166⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 498½ cans tomato, polpa and 41541⅔ ml chicken broth Simmer 20 minutes, partially covered Add 664⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 997 tbsp tahini, 166⅙ lemon, juiced, 166⅙ tbsp olive oil, 166⅙ tsp salt Add 166⅙ 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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