Serves: - 542 +
Ingredients
90⅓ medium onion, finely chopped 271 cloves garlic, pressed 45⅙ tsp chili flakes 271 tsp smoked paprika 180⅔ tsp sumac 135½ tsp ground coriander 135½ tsp garlic granules 90⅓ tsp dried oregano 271 cans tomato, polpa 361⅓ cans butter beans 22583⅓ ml chicken broth 542 tbsp tahini 90⅓ lemon, juiced 11291⅔ ml water 90⅓ tbsp olive oil 90⅓ tbsp honey 90⅓ tsp salt
Method
Saute 90⅓ medium onion, finely chopped with olive oil until translucent Add 271 cloves garlic, pressed Add 45⅙ tsp chili flakes Add 271 tsp smoked paprika Add 180⅔ tsp sumac Add 135½ tsp ground coriander Add 135½ tsp garlic granules Add 90⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 271 cans tomato, polpa and 22583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 361⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 542 tbsp tahini, 90⅓ lemon, juiced, 90⅓ tbsp olive oil, 90⅓ tsp salt Add 90⅓ 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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