Serves: - 544 +
Ingredients
90⅔ medium onion, finely chopped 272 cloves garlic, pressed 45⅓ tsp chili flakes 272 tsp smoked paprika 181⅓ tsp sumac 136 tsp ground coriander 136 tsp garlic granules 90⅔ tsp dried oregano 272 cans tomato, polpa 362⅔ cans butter beans 22666⅔ ml chicken broth 544 tbsp tahini 90⅔ lemon, juiced 11333⅓ ml water 90⅔ tbsp olive oil 90⅔ tbsp honey 90⅔ tsp salt
Method
Saute 90⅔ medium onion, finely chopped with olive oil until translucent Add 272 cloves garlic, pressed Add 45⅓ tsp chili flakes Add 272 tsp smoked paprika Add 181⅓ tsp sumac Add 136 tsp ground coriander Add 136 tsp garlic granules Add 90⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 272 cans tomato, polpa and 22666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 362⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 544 tbsp tahini, 90⅔ lemon, juiced, 90⅔ tbsp olive oil, 90⅔ tsp salt Add 90⅔ 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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