Serves: - 512 +
Ingredients
85⅓ medium onion, finely chopped 256 cloves garlic, pressed 42⅔ tsp chili flakes 256 tsp smoked paprika 170⅔ tsp sumac 128 tsp ground coriander 128 tsp garlic granules 85⅓ tsp dried oregano 256 cans tomato, polpa 341⅓ cans butter beans 21333⅓ ml chicken broth 512 tbsp tahini 85⅓ lemon, juiced 10666⅔ ml water 85⅓ tbsp olive oil 85⅓ tbsp honey 85⅓ tsp salt
Method
Saute 85⅓ medium onion, finely chopped with olive oil until translucent Add 256 cloves garlic, pressed Add 42⅔ tsp chili flakes Add 256 tsp smoked paprika Add 170⅔ tsp sumac Add 128 tsp ground coriander Add 128 tsp garlic granules Add 85⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 256 cans tomato, polpa and 21333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 341⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 512 tbsp tahini, 85⅓ lemon, juiced, 85⅓ tbsp olive oil, 85⅓ tsp salt Add 85⅓ 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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