Serves: - 620 +
Ingredients
103⅓ medium onion, finely chopped 310 cloves garlic, pressed 51⅔ tsp chili flakes 310 tsp smoked paprika 206⅔ tsp sumac 155 tsp ground coriander 155 tsp garlic granules 103⅓ tsp dried oregano 310 cans tomato, polpa 413⅓ cans butter beans 25833⅓ ml chicken broth 620 tbsp tahini 103⅓ lemon, juiced 12916⅔ ml water 103⅓ tbsp olive oil 103⅓ tbsp honey 103⅓ tsp salt
Method
Saute 103⅓ medium onion, finely chopped with olive oil until translucent Add 310 cloves garlic, pressed Add 51⅔ tsp chili flakes Add 310 tsp smoked paprika Add 206⅔ tsp sumac Add 155 tsp ground coriander Add 155 tsp garlic granules Add 103⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 310 cans tomato, polpa and 25833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 413⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 620 tbsp tahini, 103⅓ lemon, juiced, 103⅓ tbsp olive oil, 103⅓ tsp salt Add 103⅓ 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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