Serves: - 698 +
Ingredients
116⅓ medium onion, finely chopped 349 cloves garlic, pressed 58⅙ tsp chili flakes 349 tsp smoked paprika 232⅔ tsp sumac 174½ tsp ground coriander 174½ tsp garlic granules 116⅓ tsp dried oregano 349 cans tomato, polpa 465⅓ cans butter beans 29083⅓ ml chicken broth 698 tbsp tahini 116⅓ lemon, juiced 14541⅔ ml water 116⅓ tbsp olive oil 116⅓ tbsp honey 116⅓ tsp salt
Method
Saute 116⅓ medium onion, finely chopped with olive oil until translucent Add 349 cloves garlic, pressed Add 58⅙ tsp chili flakes Add 349 tsp smoked paprika Add 232⅔ tsp sumac Add 174½ tsp ground coriander Add 174½ tsp garlic granules Add 116⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 349 cans tomato, polpa and 29083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 465⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 698 tbsp tahini, 116⅓ lemon, juiced, 116⅓ tbsp olive oil, 116⅓ tsp salt Add 116⅓ 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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