Serves: - 568 +
Ingredients
94⅔ medium onion, finely chopped 284 cloves garlic, pressed 47⅓ tsp chili flakes 284 tsp smoked paprika 189⅓ tsp sumac 142 tsp ground coriander 142 tsp garlic granules 94⅔ tsp dried oregano 284 cans tomato, polpa 378⅔ cans butter beans 23666⅔ ml chicken broth 568 tbsp tahini 94⅔ lemon, juiced 11833⅓ ml water 94⅔ tbsp olive oil 94⅔ tbsp honey 94⅔ tsp salt
Method
Saute 94⅔ medium onion, finely chopped with olive oil until translucent Add 284 cloves garlic, pressed Add 47⅓ tsp chili flakes Add 284 tsp smoked paprika Add 189⅓ tsp sumac Add 142 tsp ground coriander Add 142 tsp garlic granules Add 94⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 284 cans tomato, polpa and 23666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 378⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 568 tbsp tahini, 94⅔ lemon, juiced, 94⅔ tbsp olive oil, 94⅔ tsp salt Add 94⅔ 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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