Serves: - 586 +
Ingredients
97⅔ medium onion, finely chopped 293 cloves garlic, pressed 48⅚ tsp chili flakes 293 tsp smoked paprika 195⅓ tsp sumac 146½ tsp ground coriander 146½ tsp garlic granules 97⅔ tsp dried oregano 293 cans tomato, polpa 390⅔ cans butter beans 24416⅔ ml chicken broth 586 tbsp tahini 97⅔ lemon, juiced 12208⅓ ml water 97⅔ tbsp olive oil 97⅔ tbsp honey 97⅔ tsp salt
Method
Saute 97⅔ medium onion, finely chopped with olive oil until translucent Add 293 cloves garlic, pressed Add 48⅚ tsp chili flakes Add 293 tsp smoked paprika Add 195⅓ tsp sumac Add 146½ tsp ground coriander Add 146½ tsp garlic granules Add 97⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 293 cans tomato, polpa and 24416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 390⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 586 tbsp tahini, 97⅔ lemon, juiced, 97⅔ tbsp olive oil, 97⅔ tsp salt Add 97⅔ 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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