Serves: - 574 +
Ingredients
95⅔ medium onion, finely chopped 287 cloves garlic, pressed 47⅚ tsp chili flakes 287 tsp smoked paprika 191⅓ tsp sumac 143½ tsp ground coriander 143½ tsp garlic granules 95⅔ tsp dried oregano 287 cans tomato, polpa 382⅔ cans butter beans 23916⅔ ml chicken broth 574 tbsp tahini 95⅔ lemon, juiced 11958⅓ ml water 95⅔ tbsp olive oil 95⅔ tbsp honey 95⅔ tsp salt
Method
Saute 95⅔ medium onion, finely chopped with olive oil until translucent Add 287 cloves garlic, pressed Add 47⅚ tsp chili flakes Add 287 tsp smoked paprika Add 191⅓ tsp sumac Add 143½ tsp ground coriander Add 143½ tsp garlic granules Add 95⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 287 cans tomato, polpa and 23916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 382⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 574 tbsp tahini, 95⅔ lemon, juiced, 95⅔ tbsp olive oil, 95⅔ tsp salt Add 95⅔ 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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