Serves: - 650 +
Ingredients
108⅓ medium onion, finely chopped 325 cloves garlic, pressed 54⅙ tsp chili flakes 325 tsp smoked paprika 216⅔ tsp sumac 162½ tsp ground coriander 162½ tsp garlic granules 108⅓ tsp dried oregano 325 cans tomato, polpa 433⅓ cans butter beans 27083⅓ ml chicken broth 650 tbsp tahini 108⅓ lemon, juiced 13541⅔ ml water 108⅓ tbsp olive oil 108⅓ tbsp honey 108⅓ tsp salt
Method
Saute 108⅓ medium onion, finely chopped with olive oil until translucent Add 325 cloves garlic, pressed Add 54⅙ tsp chili flakes Add 325 tsp smoked paprika Add 216⅔ tsp sumac Add 162½ tsp ground coriander Add 162½ tsp garlic granules Add 108⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 325 cans tomato, polpa and 27083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 433⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 650 tbsp tahini, 108⅓ lemon, juiced, 108⅓ tbsp olive oil, 108⅓ tsp salt Add 108⅓ 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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