Serves: - 538 +
Ingredients
89⅔ medium onion, finely chopped 269 cloves garlic, pressed 44⅚ tsp chili flakes 269 tsp smoked paprika 179⅓ tsp sumac 134½ tsp ground coriander 134½ tsp garlic granules 89⅔ tsp dried oregano 269 cans tomato, polpa 358⅔ cans butter beans 22416⅔ ml chicken broth 538 tbsp tahini 89⅔ lemon, juiced 11208⅓ ml water 89⅔ tbsp olive oil 89⅔ tbsp honey 89⅔ tsp salt
Method
Saute 89⅔ medium onion, finely chopped with olive oil until translucent Add 269 cloves garlic, pressed Add 44⅚ tsp chili flakes Add 269 tsp smoked paprika Add 179⅓ tsp sumac Add 134½ tsp ground coriander Add 134½ tsp garlic granules Add 89⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 269 cans tomato, polpa and 22416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 358⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 538 tbsp tahini, 89⅔ lemon, juiced, 89⅔ tbsp olive oil, 89⅔ tsp salt Add 89⅔ 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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