Serves: - 578 +
Ingredients
96⅓ medium onion, finely chopped 289 cloves garlic, pressed 48⅙ tsp chili flakes 289 tsp smoked paprika 192⅔ tsp sumac 144½ tsp ground coriander 144½ tsp garlic granules 96⅓ tsp dried oregano 289 cans tomato, polpa 385⅓ cans butter beans 24083⅓ ml chicken broth 578 tbsp tahini 96⅓ lemon, juiced 12041⅔ ml water 96⅓ tbsp olive oil 96⅓ tbsp honey 96⅓ tsp salt
Method
Saute 96⅓ medium onion, finely chopped with olive oil until translucent Add 289 cloves garlic, pressed Add 48⅙ tsp chili flakes Add 289 tsp smoked paprika Add 192⅔ tsp sumac Add 144½ tsp ground coriander Add 144½ tsp garlic granules Add 96⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 289 cans tomato, polpa and 24083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 385⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 578 tbsp tahini, 96⅓ lemon, juiced, 96⅓ tbsp olive oil, 96⅓ tsp salt Add 96⅓ 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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