Serves: - 728 +
Ingredients
121⅓ medium onion, finely chopped 364 cloves garlic, pressed 60⅔ tsp chili flakes 364 tsp smoked paprika 242⅔ tsp sumac 182 tsp ground coriander 182 tsp garlic granules 121⅓ tsp dried oregano 364 cans tomato, polpa 485⅓ cans butter beans 30333⅓ ml chicken broth 728 tbsp tahini 121⅓ lemon, juiced 15166⅔ ml water 121⅓ tbsp olive oil 121⅓ tbsp honey 121⅓ tsp salt
Method
Saute 121⅓ medium onion, finely chopped with olive oil until translucent Add 364 cloves garlic, pressed Add 60⅔ tsp chili flakes Add 364 tsp smoked paprika Add 242⅔ tsp sumac Add 182 tsp ground coriander Add 182 tsp garlic granules Add 121⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 364 cans tomato, polpa and 30333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 485⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 728 tbsp tahini, 121⅓ lemon, juiced, 121⅓ tbsp olive oil, 121⅓ tsp salt Add 121⅓ 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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