Serves: - 658 +
Ingredients
109⅔ medium onion, finely chopped 329 cloves garlic, pressed 54⅚ tsp chili flakes 329 tsp smoked paprika 219⅓ tsp sumac 164½ tsp ground coriander 164½ tsp garlic granules 109⅔ tsp dried oregano 329 cans tomato, polpa 438⅔ cans butter beans 27416⅔ ml chicken broth 658 tbsp tahini 109⅔ lemon, juiced 13708⅓ ml water 109⅔ tbsp olive oil 109⅔ tbsp honey 109⅔ tsp salt
Method
Saute 109⅔ medium onion, finely chopped with olive oil until translucent Add 329 cloves garlic, pressed Add 54⅚ tsp chili flakes Add 329 tsp smoked paprika Add 219⅓ tsp sumac Add 164½ tsp ground coriander Add 164½ tsp garlic granules Add 109⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 329 cans tomato, polpa and 27416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 438⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 658 tbsp tahini, 109⅔ lemon, juiced, 109⅔ tbsp olive oil, 109⅔ tsp salt Add 109⅔ 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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