Serves: - 704 +
Ingredients
117⅓ medium onion, finely chopped 352 cloves garlic, pressed 58⅔ tsp chili flakes 352 tsp smoked paprika 234⅔ tsp sumac 176 tsp ground coriander 176 tsp garlic granules 117⅓ tsp dried oregano 352 cans tomato, polpa 469⅓ cans butter beans 29333⅓ ml chicken broth 704 tbsp tahini 117⅓ lemon, juiced 14666⅔ ml water 117⅓ tbsp olive oil 117⅓ tbsp honey 117⅓ tsp salt
Method
Saute 117⅓ medium onion, finely chopped with olive oil until translucent Add 352 cloves garlic, pressed Add 58⅔ tsp chili flakes Add 352 tsp smoked paprika Add 234⅔ tsp sumac Add 176 tsp ground coriander Add 176 tsp garlic granules Add 117⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 352 cans tomato, polpa and 29333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 469⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 704 tbsp tahini, 117⅓ lemon, juiced, 117⅓ tbsp olive oil, 117⅓ tsp salt Add 117⅓ 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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