Serves: - 638 +
Ingredients
106⅓ medium onion, finely chopped 319 cloves garlic, pressed 53⅙ tsp chili flakes 319 tsp smoked paprika 212⅔ tsp sumac 159½ tsp ground coriander 159½ tsp garlic granules 106⅓ tsp dried oregano 319 cans tomato, polpa 425⅓ cans butter beans 26583⅓ ml chicken broth 638 tbsp tahini 106⅓ lemon, juiced 13291⅔ ml water 106⅓ tbsp olive oil 106⅓ tbsp honey 106⅓ tsp salt
Method
Saute 106⅓ medium onion, finely chopped with olive oil until translucent Add 319 cloves garlic, pressed Add 53⅙ tsp chili flakes Add 319 tsp smoked paprika Add 212⅔ tsp sumac Add 159½ tsp ground coriander Add 159½ tsp garlic granules Add 106⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 319 cans tomato, polpa and 26583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 425⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 638 tbsp tahini, 106⅓ lemon, juiced, 106⅓ tbsp olive oil, 106⅓ tsp salt Add 106⅓ 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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