Serves: - 676 +
Ingredients
112⅔ medium onion, finely chopped 338 cloves garlic, pressed 56⅓ tsp chili flakes 338 tsp smoked paprika 225⅓ tsp sumac 169 tsp ground coriander 169 tsp garlic granules 112⅔ tsp dried oregano 338 cans tomato, polpa 450⅔ cans butter beans 28166⅔ ml chicken broth 676 tbsp tahini 112⅔ lemon, juiced 14083⅓ ml water 112⅔ tbsp olive oil 112⅔ tbsp honey 112⅔ tsp salt
Method
Saute 112⅔ medium onion, finely chopped with olive oil until translucent Add 338 cloves garlic, pressed Add 56⅓ tsp chili flakes Add 338 tsp smoked paprika Add 225⅓ tsp sumac Add 169 tsp ground coriander Add 169 tsp garlic granules Add 112⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 338 cans tomato, polpa and 28166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 450⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 676 tbsp tahini, 112⅔ lemon, juiced, 112⅔ tbsp olive oil, 112⅔ tsp salt Add 112⅔ 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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