Serves: - 526 +
Ingredients
87⅔ medium onion, finely chopped 263 cloves garlic, pressed 43⅚ tsp chili flakes 263 tsp smoked paprika 175⅓ tsp sumac 131½ tsp ground coriander 131½ tsp garlic granules 87⅔ tsp dried oregano 263 cans tomato, polpa 350⅔ cans butter beans 21916⅔ ml chicken broth 526 tbsp tahini 87⅔ lemon, juiced 10958⅓ ml water 87⅔ tbsp olive oil 87⅔ tbsp honey 87⅔ tsp salt
Method
Saute 87⅔ medium onion, finely chopped with olive oil until translucent Add 263 cloves garlic, pressed Add 43⅚ tsp chili flakes Add 263 tsp smoked paprika Add 175⅓ tsp sumac Add 131½ tsp ground coriander Add 131½ tsp garlic granules Add 87⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 263 cans tomato, polpa and 21916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 350⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 526 tbsp tahini, 87⅔ lemon, juiced, 87⅔ tbsp olive oil, 87⅔ tsp salt Add 87⅔ 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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