Serves: - 722 +
Ingredients
120⅓ medium onion, finely chopped 361 cloves garlic, pressed 60⅙ tsp chili flakes 361 tsp smoked paprika 240⅔ tsp sumac 180½ tsp ground coriander 180½ tsp garlic granules 120⅓ tsp dried oregano 361 cans tomato, polpa 481⅓ cans butter beans 30083⅓ ml chicken broth 722 tbsp tahini 120⅓ lemon, juiced 15041⅔ ml water 120⅓ tbsp olive oil 120⅓ tbsp honey 120⅓ tsp salt
Method
Saute 120⅓ medium onion, finely chopped with olive oil until translucent Add 361 cloves garlic, pressed Add 60⅙ tsp chili flakes Add 361 tsp smoked paprika Add 240⅔ tsp sumac Add 180½ tsp ground coriander Add 180½ tsp garlic granules Add 120⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 361 cans tomato, polpa and 30083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 481⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 722 tbsp tahini, 120⅓ lemon, juiced, 120⅓ tbsp olive oil, 120⅓ tsp salt Add 120⅓ 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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