Serves: - 530 +
Ingredients
88⅓ medium onion, finely chopped 265 cloves garlic, pressed 44⅙ tsp chili flakes 265 tsp smoked paprika 176⅔ tsp sumac 132½ tsp ground coriander 132½ tsp garlic granules 88⅓ tsp dried oregano 265 cans tomato, polpa 353⅓ cans butter beans 22083⅓ ml chicken broth 530 tbsp tahini 88⅓ lemon, juiced 11041⅔ ml water 88⅓ tbsp olive oil 88⅓ tbsp honey 88⅓ tsp salt
Method
Saute 88⅓ medium onion, finely chopped with olive oil until translucent Add 265 cloves garlic, pressed Add 44⅙ tsp chili flakes Add 265 tsp smoked paprika Add 176⅔ tsp sumac Add 132½ tsp ground coriander Add 132½ tsp garlic granules Add 88⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 265 cans tomato, polpa and 22083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 353⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 530 tbsp tahini, 88⅓ lemon, juiced, 88⅓ tbsp olive oil, 88⅓ tsp salt Add 88⅓ 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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