Serves: - 670 +
Ingredients
111⅔ medium onion, finely chopped 335 cloves garlic, pressed 55⅚ tsp chili flakes 335 tsp smoked paprika 223⅓ tsp sumac 167½ tsp ground coriander 167½ tsp garlic granules 111⅔ tsp dried oregano 335 cans tomato, polpa 446⅔ cans butter beans 27916⅔ ml chicken broth 670 tbsp tahini 111⅔ lemon, juiced 13958⅓ ml water 111⅔ tbsp olive oil 111⅔ tbsp honey 111⅔ tsp salt
Method
Saute 111⅔ medium onion, finely chopped with olive oil until translucent Add 335 cloves garlic, pressed Add 55⅚ tsp chili flakes Add 335 tsp smoked paprika Add 223⅓ tsp sumac Add 167½ tsp ground coriander Add 167½ tsp garlic granules Add 111⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 335 cans tomato, polpa and 27916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 446⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 670 tbsp tahini, 111⅔ lemon, juiced, 111⅔ tbsp olive oil, 111⅔ tsp salt Add 111⅔ 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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