Serves: - 494 +
Ingredients
82⅓ medium onion, finely chopped 247 cloves garlic, pressed 41⅙ tsp chili flakes 247 tsp smoked paprika 164⅔ tsp sumac 123½ tsp ground coriander 123½ tsp garlic granules 82⅓ tsp dried oregano 247 cans tomato, polpa 329⅓ cans butter beans 20583⅓ ml chicken broth 494 tbsp tahini 82⅓ lemon, juiced 10291⅔ ml water 82⅓ tbsp olive oil 82⅓ tbsp honey 82⅓ tsp salt
Method
Saute 82⅓ medium onion, finely chopped with olive oil until translucent Add 247 cloves garlic, pressed Add 41⅙ tsp chili flakes Add 247 tsp smoked paprika Add 164⅔ tsp sumac Add 123½ tsp ground coriander Add 123½ tsp garlic granules Add 82⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 247 cans tomato, polpa and 20583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 329⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 494 tbsp tahini, 82⅓ lemon, juiced, 82⅓ tbsp olive oil, 82⅓ tsp salt Add 82⅓ 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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