Serves: - 1024 +
Ingredients
170⅔ medium onion, finely chopped 512 cloves garlic, pressed 85⅓ tsp chili flakes 512 tsp smoked paprika 341⅓ tsp sumac 256 tsp ground coriander 256 tsp garlic granules 170⅔ tsp dried oregano 512 cans tomato, polpa 682⅔ cans butter beans 42666⅔ ml chicken broth 1024 tbsp tahini 170⅔ lemon, juiced 21333⅓ ml water 170⅔ tbsp olive oil 170⅔ tbsp honey 170⅔ tsp salt
Method
Saute 170⅔ medium onion, finely chopped with olive oil until translucent Add 512 cloves garlic, pressed Add 85⅓ tsp chili flakes Add 512 tsp smoked paprika Add 341⅓ tsp sumac Add 256 tsp ground coriander Add 256 tsp garlic granules Add 170⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 512 cans tomato, polpa and 42666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 682⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1024 tbsp tahini, 170⅔ lemon, juiced, 170⅔ tbsp olive oil, 170⅔ tsp salt Add 170⅔ 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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