Serves: - 680 +
Ingredients
113⅓ medium onion, finely chopped 340 cloves garlic, pressed 56⅔ tsp chili flakes 340 tsp smoked paprika 226⅔ tsp sumac 170 tsp ground coriander 170 tsp garlic granules 113⅓ tsp dried oregano 340 cans tomato, polpa 453⅓ cans butter beans 28333⅓ ml chicken broth 680 tbsp tahini 113⅓ lemon, juiced 14166⅔ ml water 113⅓ tbsp olive oil 113⅓ tbsp honey 113⅓ tsp salt
Method
Saute 113⅓ medium onion, finely chopped with olive oil until translucent Add 340 cloves garlic, pressed Add 56⅔ tsp chili flakes Add 340 tsp smoked paprika Add 226⅔ tsp sumac Add 170 tsp ground coriander Add 170 tsp garlic granules Add 113⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 340 cans tomato, polpa and 28333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 453⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 680 tbsp tahini, 113⅓ lemon, juiced, 113⅓ tbsp olive oil, 113⅓ tsp salt Add 113⅓ 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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