Serves: - 614 +
Ingredients
102⅓ medium onion, finely chopped 307 cloves garlic, pressed 51⅙ tsp chili flakes 307 tsp smoked paprika 204⅔ tsp sumac 153½ tsp ground coriander 153½ tsp garlic granules 102⅓ tsp dried oregano 307 cans tomato, polpa 409⅓ cans butter beans 25583⅓ ml chicken broth 614 tbsp tahini 102⅓ lemon, juiced 12791⅔ ml water 102⅓ tbsp olive oil 102⅓ tbsp honey 102⅓ tsp salt
Method
Saute 102⅓ medium onion, finely chopped with olive oil until translucent Add 307 cloves garlic, pressed Add 51⅙ tsp chili flakes Add 307 tsp smoked paprika Add 204⅔ tsp sumac Add 153½ tsp ground coriander Add 153½ tsp garlic granules Add 102⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 307 cans tomato, polpa and 25583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 409⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 614 tbsp tahini, 102⅓ lemon, juiced, 102⅓ tbsp olive oil, 102⅓ tsp salt Add 102⅓ 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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