Serves: - 554 +
Ingredients
92⅓ medium onion, finely chopped 277 cloves garlic, pressed 46⅙ tsp chili flakes 277 tsp smoked paprika 184⅔ tsp sumac 138½ tsp ground coriander 138½ tsp garlic granules 92⅓ tsp dried oregano 277 cans tomato, polpa 369⅓ cans butter beans 23083⅓ ml chicken broth 554 tbsp tahini 92⅓ lemon, juiced 11541⅔ ml water 92⅓ tbsp olive oil 92⅓ tbsp honey 92⅓ tsp salt
Method
Saute 92⅓ medium onion, finely chopped with olive oil until translucent Add 277 cloves garlic, pressed Add 46⅙ tsp chili flakes Add 277 tsp smoked paprika Add 184⅔ tsp sumac Add 138½ tsp ground coriander Add 138½ tsp garlic granules Add 92⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 277 cans tomato, polpa and 23083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 369⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 554 tbsp tahini, 92⅓ lemon, juiced, 92⅓ tbsp olive oil, 92⅓ tsp salt Add 92⅓ 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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