Serves: - 692 +
Ingredients
115⅓ medium onion, finely chopped 346 cloves garlic, pressed 57⅔ tsp chili flakes 346 tsp smoked paprika 230⅔ tsp sumac 173 tsp ground coriander 173 tsp garlic granules 115⅓ tsp dried oregano 346 cans tomato, polpa 461⅓ cans butter beans 28833⅓ ml chicken broth 692 tbsp tahini 115⅓ lemon, juiced 14416⅔ ml water 115⅓ tbsp olive oil 115⅓ tbsp honey 115⅓ tsp salt
Method
Saute 115⅓ medium onion, finely chopped with olive oil until translucent Add 346 cloves garlic, pressed Add 57⅔ tsp chili flakes Add 346 tsp smoked paprika Add 230⅔ tsp sumac Add 173 tsp ground coriander Add 173 tsp garlic granules Add 115⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 346 cans tomato, polpa and 28833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 461⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 692 tbsp tahini, 115⅓ lemon, juiced, 115⅓ tbsp olive oil, 115⅓ tsp salt Add 115⅓ 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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