Serves: - 580 +
Ingredients
96⅔ medium onion, finely chopped 290 cloves garlic, pressed 48⅓ tsp chili flakes 290 tsp smoked paprika 193⅓ tsp sumac 145 tsp ground coriander 145 tsp garlic granules 96⅔ tsp dried oregano 290 cans tomato, polpa 386⅔ cans butter beans 24166⅔ ml chicken broth 580 tbsp tahini 96⅔ lemon, juiced 12083⅓ ml water 96⅔ tbsp olive oil 96⅔ tbsp honey 96⅔ tsp salt
Method
Saute 96⅔ medium onion, finely chopped with olive oil until translucent Add 290 cloves garlic, pressed Add 48⅓ tsp chili flakes Add 290 tsp smoked paprika Add 193⅓ tsp sumac Add 145 tsp ground coriander Add 145 tsp garlic granules Add 96⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 290 cans tomato, polpa and 24166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 386⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 580 tbsp tahini, 96⅔ lemon, juiced, 96⅔ tbsp olive oil, 96⅔ tsp salt Add 96⅔ 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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