Serves: - 490 +
Ingredients
81⅔ medium onion, finely chopped 245 cloves garlic, pressed 40⅚ tsp chili flakes 245 tsp smoked paprika 163⅓ tsp sumac 122½ tsp ground coriander 122½ tsp garlic granules 81⅔ tsp dried oregano 245 cans tomato, polpa 326⅔ cans butter beans 20416⅔ ml chicken broth 490 tbsp tahini 81⅔ lemon, juiced 10208⅓ ml water 81⅔ tbsp olive oil 81⅔ tbsp honey 81⅔ tsp salt
Method
Saute 81⅔ medium onion, finely chopped with olive oil until translucent Add 245 cloves garlic, pressed Add 40⅚ tsp chili flakes Add 245 tsp smoked paprika Add 163⅓ tsp sumac Add 122½ tsp ground coriander Add 122½ tsp garlic granules Add 81⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 245 cans tomato, polpa and 20416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 326⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 490 tbsp tahini, 81⅔ lemon, juiced, 81⅔ tbsp olive oil, 81⅔ tsp salt Add 81⅔ 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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