Serves: - 752 +
Ingredients
125⅓ medium onion, finely chopped 376 cloves garlic, pressed 62⅔ tsp chili flakes 376 tsp smoked paprika 250⅔ tsp sumac 188 tsp ground coriander 188 tsp garlic granules 125⅓ tsp dried oregano 376 cans tomato, polpa 501⅓ cans butter beans 31333⅓ ml chicken broth 752 tbsp tahini 125⅓ lemon, juiced 15666⅔ ml water 125⅓ tbsp olive oil 125⅓ tbsp honey 125⅓ tsp salt
Method
Saute 125⅓ medium onion, finely chopped with olive oil until translucent Add 376 cloves garlic, pressed Add 62⅔ tsp chili flakes Add 376 tsp smoked paprika Add 250⅔ tsp sumac Add 188 tsp ground coriander Add 188 tsp garlic granules Add 125⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 376 cans tomato, polpa and 31333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 501⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 752 tbsp tahini, 125⅓ lemon, juiced, 125⅓ tbsp olive oil, 125⅓ tsp salt Add 125⅓ 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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