Serves: - 520 +
Ingredients
86⅔ medium onion, finely chopped 260 cloves garlic, pressed 43⅓ tsp chili flakes 260 tsp smoked paprika 173⅓ tsp sumac 130 tsp ground coriander 130 tsp garlic granules 86⅔ tsp dried oregano 260 cans tomato, polpa 346⅔ cans butter beans 21666⅔ ml chicken broth 520 tbsp tahini 86⅔ lemon, juiced 10833⅓ ml water 86⅔ tbsp olive oil 86⅔ tbsp honey 86⅔ tsp salt
Method
Saute 86⅔ medium onion, finely chopped with olive oil until translucent Add 260 cloves garlic, pressed Add 43⅓ tsp chili flakes Add 260 tsp smoked paprika Add 173⅓ tsp sumac Add 130 tsp ground coriander Add 130 tsp garlic granules Add 86⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 260 cans tomato, polpa and 21666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 346⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 520 tbsp tahini, 86⅔ lemon, juiced, 86⅔ tbsp olive oil, 86⅔ tsp salt Add 86⅔ 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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