Serves: - 674 +
Ingredients
112⅓ medium onion, finely chopped 337 cloves garlic, pressed 56⅙ tsp chili flakes 337 tsp smoked paprika 224⅔ tsp sumac 168½ tsp ground coriander 168½ tsp garlic granules 112⅓ tsp dried oregano 337 cans tomato, polpa 449⅓ cans butter beans 28083⅓ ml chicken broth 674 tbsp tahini 112⅓ lemon, juiced 14041⅔ ml water 112⅓ tbsp olive oil 112⅓ tbsp honey 112⅓ tsp salt
Method
Saute 112⅓ medium onion, finely chopped with olive oil until translucent Add 337 cloves garlic, pressed Add 56⅙ tsp chili flakes Add 337 tsp smoked paprika Add 224⅔ tsp sumac Add 168½ tsp ground coriander Add 168½ tsp garlic granules Add 112⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 337 cans tomato, polpa and 28083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 449⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 674 tbsp tahini, 112⅓ lemon, juiced, 112⅓ tbsp olive oil, 112⅓ tsp salt Add 112⅓ 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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