Serves: - 596 +
Ingredients
99⅓ medium onion, finely chopped 298 cloves garlic, pressed 49⅔ tsp chili flakes 298 tsp smoked paprika 198⅔ tsp sumac 149 tsp ground coriander 149 tsp garlic granules 99⅓ tsp dried oregano 298 cans tomato, polpa 397⅓ cans butter beans 24833⅓ ml chicken broth 596 tbsp tahini 99⅓ lemon, juiced 12416⅔ ml water 99⅓ tbsp olive oil 99⅓ tbsp honey 99⅓ tsp salt
Method
Saute 99⅓ medium onion, finely chopped with olive oil until translucent Add 298 cloves garlic, pressed Add 49⅔ tsp chili flakes Add 298 tsp smoked paprika Add 198⅔ tsp sumac Add 149 tsp ground coriander Add 149 tsp garlic granules Add 99⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 298 cans tomato, polpa and 24833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 397⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 596 tbsp tahini, 99⅓ lemon, juiced, 99⅓ tbsp olive oil, 99⅓ tsp salt Add 99⅓ 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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