Serves: - 694 +
Ingredients
115⅔ medium onion, finely chopped 347 cloves garlic, pressed 57⅚ tsp chili flakes 347 tsp smoked paprika 231⅓ tsp sumac 173½ tsp ground coriander 173½ tsp garlic granules 115⅔ tsp dried oregano 347 cans tomato, polpa 462⅔ cans butter beans 28916⅔ ml chicken broth 694 tbsp tahini 115⅔ lemon, juiced 14458⅓ ml water 115⅔ tbsp olive oil 115⅔ tbsp honey 115⅔ tsp salt
Method
Saute 115⅔ medium onion, finely chopped with olive oil until translucent Add 347 cloves garlic, pressed Add 57⅚ tsp chili flakes Add 347 tsp smoked paprika Add 231⅓ tsp sumac Add 173½ tsp ground coriander Add 173½ tsp garlic granules Add 115⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 347 cans tomato, polpa and 28916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 462⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 694 tbsp tahini, 115⅔ lemon, juiced, 115⅔ tbsp olive oil, 115⅔ tsp salt Add 115⅔ 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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