Serves: - 710 +
Ingredients
118⅓ medium onion, finely chopped 355 cloves garlic, pressed 59⅙ tsp chili flakes 355 tsp smoked paprika 236⅔ tsp sumac 177½ tsp ground coriander 177½ tsp garlic granules 118⅓ tsp dried oregano 355 cans tomato, polpa 473⅓ cans butter beans 29583⅓ ml chicken broth 710 tbsp tahini 118⅓ lemon, juiced 14791⅔ ml water 118⅓ tbsp olive oil 118⅓ tbsp honey 118⅓ tsp salt
Method
Saute 118⅓ medium onion, finely chopped with olive oil until translucent Add 355 cloves garlic, pressed Add 59⅙ tsp chili flakes Add 355 tsp smoked paprika Add 236⅔ tsp sumac Add 177½ tsp ground coriander Add 177½ tsp garlic granules Add 118⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 355 cans tomato, polpa and 29583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 473⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 710 tbsp tahini, 118⅓ lemon, juiced, 118⅓ tbsp olive oil, 118⅓ tsp salt Add 118⅓ 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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