Serves: - 566 +
Ingredients
94⅓ medium onion, finely chopped 283 cloves garlic, pressed 47⅙ tsp chili flakes 283 tsp smoked paprika 188⅔ tsp sumac 141½ tsp ground coriander 141½ tsp garlic granules 94⅓ tsp dried oregano 283 cans tomato, polpa 377⅓ cans butter beans 23583⅓ ml chicken broth 566 tbsp tahini 94⅓ lemon, juiced 11791⅔ ml water 94⅓ tbsp olive oil 94⅓ tbsp honey 94⅓ tsp salt
Method
Saute 94⅓ medium onion, finely chopped with olive oil until translucent Add 283 cloves garlic, pressed Add 47⅙ tsp chili flakes Add 283 tsp smoked paprika Add 188⅔ tsp sumac Add 141½ tsp ground coriander Add 141½ tsp garlic granules Add 94⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 283 cans tomato, polpa and 23583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 377⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 566 tbsp tahini, 94⅓ lemon, juiced, 94⅓ tbsp olive oil, 94⅓ tsp salt Add 94⅓ 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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