Serves: - 644 +
Ingredients
107⅓ medium onion, finely chopped 322 cloves garlic, pressed 53⅔ tsp chili flakes 322 tsp smoked paprika 214⅔ tsp sumac 161 tsp ground coriander 161 tsp garlic granules 107⅓ tsp dried oregano 322 cans tomato, polpa 429⅓ cans butter beans 26833⅓ ml chicken broth 644 tbsp tahini 107⅓ lemon, juiced 13416⅔ ml water 107⅓ tbsp olive oil 107⅓ tbsp honey 107⅓ tsp salt
Method
Saute 107⅓ medium onion, finely chopped with olive oil until translucent Add 322 cloves garlic, pressed Add 53⅔ tsp chili flakes Add 322 tsp smoked paprika Add 214⅔ tsp sumac Add 161 tsp ground coriander Add 161 tsp garlic granules Add 107⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 322 cans tomato, polpa and 26833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 429⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 644 tbsp tahini, 107⅓ lemon, juiced, 107⅓ tbsp olive oil, 107⅓ tsp salt Add 107⅓ 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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