Serves: - 508 +
Ingredients
84⅔ medium onion, finely chopped 254 cloves garlic, pressed 42⅓ tsp chili flakes 254 tsp smoked paprika 169⅓ tsp sumac 127 tsp ground coriander 127 tsp garlic granules 84⅔ tsp dried oregano 254 cans tomato, polpa 338⅔ cans butter beans 21166⅔ ml chicken broth 508 tbsp tahini 84⅔ lemon, juiced 10583⅓ ml water 84⅔ tbsp olive oil 84⅔ tbsp honey 84⅔ tsp salt
Method
Saute 84⅔ medium onion, finely chopped with olive oil until translucent Add 254 cloves garlic, pressed Add 42⅓ tsp chili flakes Add 254 tsp smoked paprika Add 169⅓ tsp sumac Add 127 tsp ground coriander Add 127 tsp garlic granules Add 84⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 254 cans tomato, polpa and 21166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 338⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 508 tbsp tahini, 84⅔ lemon, juiced, 84⅔ tbsp olive oil, 84⅔ tsp salt Add 84⅔ 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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