Serves: - 496 +
Ingredients
82⅔ medium onion, finely chopped 248 cloves garlic, pressed 41⅓ tsp chili flakes 248 tsp smoked paprika 165⅓ tsp sumac 124 tsp ground coriander 124 tsp garlic granules 82⅔ tsp dried oregano 248 cans tomato, polpa 330⅔ cans butter beans 20666⅔ ml chicken broth 496 tbsp tahini 82⅔ lemon, juiced 10333⅓ ml water 82⅔ tbsp olive oil 82⅔ tbsp honey 82⅔ tsp salt
Method
Saute 82⅔ medium onion, finely chopped with olive oil until translucent Add 248 cloves garlic, pressed Add 41⅓ tsp chili flakes Add 248 tsp smoked paprika Add 165⅓ tsp sumac Add 124 tsp ground coriander Add 124 tsp garlic granules Add 82⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 248 cans tomato, polpa and 20666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 330⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 496 tbsp tahini, 82⅔ lemon, juiced, 82⅔ tbsp olive oil, 82⅔ tsp salt Add 82⅔ 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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