Serves: - 562 +
Ingredients
93⅔ medium onion, finely chopped 281 cloves garlic, pressed 46⅚ tsp chili flakes 281 tsp smoked paprika 187⅓ tsp sumac 140½ tsp ground coriander 140½ tsp garlic granules 93⅔ tsp dried oregano 281 cans tomato, polpa 374⅔ cans butter beans 23416⅔ ml chicken broth 562 tbsp tahini 93⅔ lemon, juiced 11708⅓ ml water 93⅔ tbsp olive oil 93⅔ tbsp honey 93⅔ tsp salt
Method
Saute 93⅔ medium onion, finely chopped with olive oil until translucent Add 281 cloves garlic, pressed Add 46⅚ tsp chili flakes Add 281 tsp smoked paprika Add 187⅓ tsp sumac Add 140½ tsp ground coriander Add 140½ tsp garlic granules Add 93⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 281 cans tomato, polpa and 23416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 374⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 562 tbsp tahini, 93⅔ lemon, juiced, 93⅔ tbsp olive oil, 93⅔ tsp salt Add 93⅔ 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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