Serves: - 572 +
Ingredients
95⅓ medium onion, finely chopped 286 cloves garlic, pressed 47⅔ tsp chili flakes 286 tsp smoked paprika 190⅔ tsp sumac 143 tsp ground coriander 143 tsp garlic granules 95⅓ tsp dried oregano 286 cans tomato, polpa 381⅓ cans butter beans 23833⅓ ml chicken broth 572 tbsp tahini 95⅓ lemon, juiced 11916⅔ ml water 95⅓ tbsp olive oil 95⅓ tbsp honey 95⅓ tsp salt
Method
Saute 95⅓ medium onion, finely chopped with olive oil until translucent Add 286 cloves garlic, pressed Add 47⅔ tsp chili flakes Add 286 tsp smoked paprika Add 190⅔ tsp sumac Add 143 tsp ground coriander Add 143 tsp garlic granules Add 95⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 286 cans tomato, polpa and 23833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 381⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 572 tbsp tahini, 95⅓ lemon, juiced, 95⅓ tbsp olive oil, 95⅓ tsp salt Add 95⅓ 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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