Serves: - 656 +
Ingredients
109⅓ medium onion, finely chopped 328 cloves garlic, pressed 54⅔ tsp chili flakes 328 tsp smoked paprika 218⅔ tsp sumac 164 tsp ground coriander 164 tsp garlic granules 109⅓ tsp dried oregano 328 cans tomato, polpa 437⅓ cans butter beans 27333⅓ ml chicken broth 656 tbsp tahini 109⅓ lemon, juiced 13666⅔ ml water 109⅓ tbsp olive oil 109⅓ tbsp honey 109⅓ tsp salt
Method
Saute 109⅓ medium onion, finely chopped with olive oil until translucent Add 328 cloves garlic, pressed Add 54⅔ tsp chili flakes Add 328 tsp smoked paprika Add 218⅔ tsp sumac Add 164 tsp ground coriander Add 164 tsp garlic granules Add 109⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 328 cans tomato, polpa and 27333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 437⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 656 tbsp tahini, 109⅓ lemon, juiced, 109⅓ tbsp olive oil, 109⅓ tsp salt Add 109⅓ 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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