Serves: - 590 +
Ingredients
98⅓ medium onion, finely chopped 295 cloves garlic, pressed 49⅙ tsp chili flakes 295 tsp smoked paprika 196⅔ tsp sumac 147½ tsp ground coriander 147½ tsp garlic granules 98⅓ tsp dried oregano 295 cans tomato, polpa 393⅓ cans butter beans 24583⅓ ml chicken broth 590 tbsp tahini 98⅓ lemon, juiced 12291⅔ ml water 98⅓ tbsp olive oil 98⅓ tbsp honey 98⅓ tsp salt
Method
Saute 98⅓ medium onion, finely chopped with olive oil until translucent Add 295 cloves garlic, pressed Add 49⅙ tsp chili flakes Add 295 tsp smoked paprika Add 196⅔ tsp sumac Add 147½ tsp ground coriander Add 147½ tsp garlic granules Add 98⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 295 cans tomato, polpa and 24583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 393⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 590 tbsp tahini, 98⅓ lemon, juiced, 98⅓ tbsp olive oil, 98⅓ tsp salt Add 98⅓ 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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