Serves: - 686 +
Ingredients
114⅓ medium onion, finely chopped 343 cloves garlic, pressed 57⅙ tsp chili flakes 343 tsp smoked paprika 228⅔ tsp sumac 171½ tsp ground coriander 171½ tsp garlic granules 114⅓ tsp dried oregano 343 cans tomato, polpa 457⅓ cans butter beans 28583⅓ ml chicken broth 686 tbsp tahini 114⅓ lemon, juiced 14291⅔ ml water 114⅓ tbsp olive oil 114⅓ tbsp honey 114⅓ tsp salt
Method
Saute 114⅓ medium onion, finely chopped with olive oil until translucent Add 343 cloves garlic, pressed Add 57⅙ tsp chili flakes Add 343 tsp smoked paprika Add 228⅔ tsp sumac Add 171½ tsp ground coriander Add 171½ tsp garlic granules Add 114⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 343 cans tomato, polpa and 28583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 457⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 686 tbsp tahini, 114⅓ lemon, juiced, 114⅓ tbsp olive oil, 114⅓ tsp salt Add 114⅓ 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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