Serves: - 646 +
Ingredients
107⅔ medium onion, finely chopped 323 cloves garlic, pressed 53⅚ tsp chili flakes 323 tsp smoked paprika 215⅓ tsp sumac 161½ tsp ground coriander 161½ tsp garlic granules 107⅔ tsp dried oregano 323 cans tomato, polpa 430⅔ cans butter beans 26916⅔ ml chicken broth 646 tbsp tahini 107⅔ lemon, juiced 13458⅓ ml water 107⅔ tbsp olive oil 107⅔ tbsp honey 107⅔ tsp salt
Method
Saute 107⅔ medium onion, finely chopped with olive oil until translucent Add 323 cloves garlic, pressed Add 53⅚ tsp chili flakes Add 323 tsp smoked paprika Add 215⅓ tsp sumac Add 161½ tsp ground coriander Add 161½ tsp garlic granules Add 107⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 323 cans tomato, polpa and 26916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 430⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 646 tbsp tahini, 107⅔ lemon, juiced, 107⅔ tbsp olive oil, 107⅔ tsp salt Add 107⅔ 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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