Serves: - 518 +
Ingredients
86⅓ medium onion, finely chopped 259 cloves garlic, pressed 43⅙ tsp chili flakes 259 tsp smoked paprika 172⅔ tsp sumac 129½ tsp ground coriander 129½ tsp garlic granules 86⅓ tsp dried oregano 259 cans tomato, polpa 345⅓ cans butter beans 21583⅓ ml chicken broth 518 tbsp tahini 86⅓ lemon, juiced 10791⅔ ml water 86⅓ tbsp olive oil 86⅓ tbsp honey 86⅓ tsp salt
Method
Saute 86⅓ medium onion, finely chopped with olive oil until translucent Add 259 cloves garlic, pressed Add 43⅙ tsp chili flakes Add 259 tsp smoked paprika Add 172⅔ tsp sumac Add 129½ tsp ground coriander Add 129½ tsp garlic granules Add 86⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 259 cans tomato, polpa and 21583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 345⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 518 tbsp tahini, 86⅓ lemon, juiced, 86⅓ tbsp olive oil, 86⅓ tsp salt Add 86⅓ 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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