Serves: - 560 +
Ingredients
93⅓ medium onion, finely chopped 280 cloves garlic, pressed 46⅔ tsp chili flakes 280 tsp smoked paprika 186⅔ tsp sumac 140 tsp ground coriander 140 tsp garlic granules 93⅓ tsp dried oregano 280 cans tomato, polpa 373⅓ cans butter beans 23333⅓ ml chicken broth 560 tbsp tahini 93⅓ lemon, juiced 11666⅔ ml water 93⅓ tbsp olive oil 93⅓ tbsp honey 93⅓ tsp salt
Method
Saute 93⅓ medium onion, finely chopped with olive oil until translucent Add 280 cloves garlic, pressed Add 46⅔ tsp chili flakes Add 280 tsp smoked paprika Add 186⅔ tsp sumac Add 140 tsp ground coriander Add 140 tsp garlic granules Add 93⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 280 cans tomato, polpa and 23333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 373⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 560 tbsp tahini, 93⅓ lemon, juiced, 93⅓ tbsp olive oil, 93⅓ tsp salt Add 93⅓ 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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