Serves: - 514 +
Ingredients
85⅔ medium onion, finely chopped 257 cloves garlic, pressed 42⅚ tsp chili flakes 257 tsp smoked paprika 171⅓ tsp sumac 128½ tsp ground coriander 128½ tsp garlic granules 85⅔ tsp dried oregano 257 cans tomato, polpa 342⅔ cans butter beans 21416⅔ ml chicken broth 514 tbsp tahini 85⅔ lemon, juiced 10708⅓ ml water 85⅔ tbsp olive oil 85⅔ tbsp honey 85⅔ tsp salt
Method
Saute 85⅔ medium onion, finely chopped with olive oil until translucent Add 257 cloves garlic, pressed Add 42⅚ tsp chili flakes Add 257 tsp smoked paprika Add 171⅓ tsp sumac Add 128½ tsp ground coriander Add 128½ tsp garlic granules Add 85⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 257 cans tomato, polpa and 21416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 342⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 514 tbsp tahini, 85⅔ lemon, juiced, 85⅔ tbsp olive oil, 85⅔ tsp salt Add 85⅔ 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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