Serves: - 706 +
Ingredients
117⅔ medium onion, finely chopped 353 cloves garlic, pressed 58⅚ tsp chili flakes 353 tsp smoked paprika 235⅓ tsp sumac 176½ tsp ground coriander 176½ tsp garlic granules 117⅔ tsp dried oregano 353 cans tomato, polpa 470⅔ cans butter beans 29416⅔ ml chicken broth 706 tbsp tahini 117⅔ lemon, juiced 14708⅓ ml water 117⅔ tbsp olive oil 117⅔ tbsp honey 117⅔ tsp salt
Method
Saute 117⅔ medium onion, finely chopped with olive oil until translucent Add 353 cloves garlic, pressed Add 58⅚ tsp chili flakes Add 353 tsp smoked paprika Add 235⅓ tsp sumac Add 176½ tsp ground coriander Add 176½ tsp garlic granules Add 117⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 353 cans tomato, polpa and 29416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 470⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 706 tbsp tahini, 117⅔ lemon, juiced, 117⅔ tbsp olive oil, 117⅔ tsp salt Add 117⅔ 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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