Serves: - 556 +
Ingredients
92⅔ medium onion, finely chopped 278 cloves garlic, pressed 46⅓ tsp chili flakes 278 tsp smoked paprika 185⅓ tsp sumac 139 tsp ground coriander 139 tsp garlic granules 92⅔ tsp dried oregano 278 cans tomato, polpa 370⅔ cans butter beans 23166⅔ ml chicken broth 556 tbsp tahini 92⅔ lemon, juiced 11583⅓ ml water 92⅔ tbsp olive oil 92⅔ tbsp honey 92⅔ tsp salt
Method
Saute 92⅔ medium onion, finely chopped with olive oil until translucent Add 278 cloves garlic, pressed Add 46⅓ tsp chili flakes Add 278 tsp smoked paprika Add 185⅓ tsp sumac Add 139 tsp ground coriander Add 139 tsp garlic granules Add 92⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 278 cans tomato, polpa and 23166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 370⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 556 tbsp tahini, 92⅔ lemon, juiced, 92⅔ tbsp olive oil, 92⅔ tsp salt Add 92⅔ 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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