Serves: - 668 +
Ingredients
111⅓ medium onion, finely chopped 334 cloves garlic, pressed 55⅔ tsp chili flakes 334 tsp smoked paprika 222⅔ tsp sumac 167 tsp ground coriander 167 tsp garlic granules 111⅓ tsp dried oregano 334 cans tomato, polpa 445⅓ cans butter beans 27833⅓ ml chicken broth 668 tbsp tahini 111⅓ lemon, juiced 13916⅔ ml water 111⅓ tbsp olive oil 111⅓ tbsp honey 111⅓ tsp salt
Method
Saute 111⅓ medium onion, finely chopped with olive oil until translucent Add 334 cloves garlic, pressed Add 55⅔ tsp chili flakes Add 334 tsp smoked paprika Add 222⅔ tsp sumac Add 167 tsp ground coriander Add 167 tsp garlic granules Add 111⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 334 cans tomato, polpa and 27833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 445⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 668 tbsp tahini, 111⅓ lemon, juiced, 111⅓ tbsp olive oil, 111⅓ tsp salt Add 111⅓ 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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