Serves: - 524 +
Ingredients
87⅓ medium onion, finely chopped 262 cloves garlic, pressed 43⅔ tsp chili flakes 262 tsp smoked paprika 174⅔ tsp sumac 131 tsp ground coriander 131 tsp garlic granules 87⅓ tsp dried oregano 262 cans tomato, polpa 349⅓ cans butter beans 21833⅓ ml chicken broth 524 tbsp tahini 87⅓ lemon, juiced 10916⅔ ml water 87⅓ tbsp olive oil 87⅓ tbsp honey 87⅓ tsp salt
Method
Saute 87⅓ medium onion, finely chopped with olive oil until translucent Add 262 cloves garlic, pressed Add 43⅔ tsp chili flakes Add 262 tsp smoked paprika Add 174⅔ tsp sumac Add 131 tsp ground coriander Add 131 tsp garlic granules Add 87⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 262 cans tomato, polpa and 21833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 349⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 524 tbsp tahini, 87⅓ lemon, juiced, 87⅓ tbsp olive oil, 87⅓ tsp salt Add 87⅓ 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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