Serves: - 548 +
Ingredients
91⅓ medium onion, finely chopped 274 cloves garlic, pressed 45⅔ tsp chili flakes 274 tsp smoked paprika 182⅔ tsp sumac 137 tsp ground coriander 137 tsp garlic granules 91⅓ tsp dried oregano 274 cans tomato, polpa 365⅓ cans butter beans 22833⅓ ml chicken broth 548 tbsp tahini 91⅓ lemon, juiced 11416⅔ ml water 91⅓ tbsp olive oil 91⅓ tbsp honey 91⅓ tsp salt
Method
Saute 91⅓ medium onion, finely chopped with olive oil until translucent Add 274 cloves garlic, pressed Add 45⅔ tsp chili flakes Add 274 tsp smoked paprika Add 182⅔ tsp sumac Add 137 tsp ground coriander Add 137 tsp garlic granules Add 91⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 274 cans tomato, polpa and 22833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 365⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 548 tbsp tahini, 91⅓ lemon, juiced, 91⅓ tbsp olive oil, 91⅓ tsp salt Add 91⅓ 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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