Serves: - 584 +
Ingredients
97⅓ medium onion, finely chopped 292 cloves garlic, pressed 48⅔ tsp chili flakes 292 tsp smoked paprika 194⅔ tsp sumac 146 tsp ground coriander 146 tsp garlic granules 97⅓ tsp dried oregano 292 cans tomato, polpa 389⅓ cans butter beans 24333⅓ ml chicken broth 584 tbsp tahini 97⅓ lemon, juiced 12166⅔ ml water 97⅓ tbsp olive oil 97⅓ tbsp honey 97⅓ tsp salt
Method
Saute 97⅓ medium onion, finely chopped with olive oil until translucent Add 292 cloves garlic, pressed Add 48⅔ tsp chili flakes Add 292 tsp smoked paprika Add 194⅔ tsp sumac Add 146 tsp ground coriander Add 146 tsp garlic granules Add 97⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 292 cans tomato, polpa and 24333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 389⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 584 tbsp tahini, 97⅓ lemon, juiced, 97⅓ tbsp olive oil, 97⅓ tsp salt Add 97⅓ 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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