Serves: - 736 +
Ingredients
122⅔ medium onion, finely chopped 368 cloves garlic, pressed 61⅓ tsp chili flakes 368 tsp smoked paprika 245⅓ tsp sumac 184 tsp ground coriander 184 tsp garlic granules 122⅔ tsp dried oregano 368 cans tomato, polpa 490⅔ cans butter beans 30666⅔ ml chicken broth 736 tbsp tahini 122⅔ lemon, juiced 15333⅓ ml water 122⅔ tbsp olive oil 122⅔ tbsp honey 122⅔ tsp salt
Method
Saute 122⅔ medium onion, finely chopped with olive oil until translucent Add 368 cloves garlic, pressed Add 61⅓ tsp chili flakes Add 368 tsp smoked paprika Add 245⅓ tsp sumac Add 184 tsp ground coriander Add 184 tsp garlic granules Add 122⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 368 cans tomato, polpa and 30666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 490⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 736 tbsp tahini, 122⅔ lemon, juiced, 122⅔ tbsp olive oil, 122⅔ tsp salt Add 122⅔ 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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