Serves: - 592 +
Ingredients
98⅔ medium onion, finely chopped 296 cloves garlic, pressed 49⅓ tsp chili flakes 296 tsp smoked paprika 197⅓ tsp sumac 148 tsp ground coriander 148 tsp garlic granules 98⅔ tsp dried oregano 296 cans tomato, polpa 394⅔ cans butter beans 24666⅔ ml chicken broth 592 tbsp tahini 98⅔ lemon, juiced 12333⅓ ml water 98⅔ tbsp olive oil 98⅔ tbsp honey 98⅔ tsp salt
Method
Saute 98⅔ medium onion, finely chopped with olive oil until translucent Add 296 cloves garlic, pressed Add 49⅓ tsp chili flakes Add 296 tsp smoked paprika Add 197⅓ tsp sumac Add 148 tsp ground coriander Add 148 tsp garlic granules Add 98⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 296 cans tomato, polpa and 24666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 394⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 592 tbsp tahini, 98⅔ lemon, juiced, 98⅔ tbsp olive oil, 98⅔ tsp salt Add 98⅔ 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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