Serves: - 536 +
Ingredients
89⅓ medium onion, finely chopped 268 cloves garlic, pressed 44⅔ tsp chili flakes 268 tsp smoked paprika 178⅔ tsp sumac 134 tsp ground coriander 134 tsp garlic granules 89⅓ tsp dried oregano 268 cans tomato, polpa 357⅓ cans butter beans 22333⅓ ml chicken broth 536 tbsp tahini 89⅓ lemon, juiced 11166⅔ ml water 89⅓ tbsp olive oil 89⅓ tbsp honey 89⅓ tsp salt
Method
Saute 89⅓ medium onion, finely chopped with olive oil until translucent Add 268 cloves garlic, pressed Add 44⅔ tsp chili flakes Add 268 tsp smoked paprika Add 178⅔ tsp sumac Add 134 tsp ground coriander Add 134 tsp garlic granules Add 89⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 268 cans tomato, polpa and 22333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 357⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 536 tbsp tahini, 89⅓ lemon, juiced, 89⅓ tbsp olive oil, 89⅓ tsp salt Add 89⅓ 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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