Serves: - 746 +
Ingredients
124⅓ medium onion, finely chopped 373 cloves garlic, pressed 62⅙ tsp chili flakes 373 tsp smoked paprika 248⅔ tsp sumac 186½ tsp ground coriander 186½ tsp garlic granules 124⅓ tsp dried oregano 373 cans tomato, polpa 497⅓ cans butter beans 31083⅓ ml chicken broth 746 tbsp tahini 124⅓ lemon, juiced 15541⅔ ml water 124⅓ tbsp olive oil 124⅓ tbsp honey 124⅓ tsp salt
Method
Saute 124⅓ medium onion, finely chopped with olive oil until translucent Add 373 cloves garlic, pressed Add 62⅙ tsp chili flakes Add 373 tsp smoked paprika Add 248⅔ tsp sumac Add 186½ tsp ground coriander Add 186½ tsp garlic granules Add 124⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 373 cans tomato, polpa and 31083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 497⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 746 tbsp tahini, 124⅓ lemon, juiced, 124⅓ tbsp olive oil, 124⅓ tsp salt Add 124⅓ 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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