Serves: - 754 +
Ingredients
125⅔ medium onion, finely chopped 377 cloves garlic, pressed 62⅚ tsp chili flakes 377 tsp smoked paprika 251⅓ tsp sumac 188½ tsp ground coriander 188½ tsp garlic granules 125⅔ tsp dried oregano 377 cans tomato, polpa 502⅔ cans butter beans 31416⅔ ml chicken broth 754 tbsp tahini 125⅔ lemon, juiced 15708⅓ ml water 125⅔ tbsp olive oil 125⅔ tbsp honey 125⅔ tsp salt
Method
Saute 125⅔ medium onion, finely chopped with olive oil until translucent Add 377 cloves garlic, pressed Add 62⅚ tsp chili flakes Add 377 tsp smoked paprika Add 251⅓ tsp sumac Add 188½ tsp ground coriander Add 188½ tsp garlic granules Add 125⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 377 cans tomato, polpa and 31416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 502⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 754 tbsp tahini, 125⅔ lemon, juiced, 125⅔ tbsp olive oil, 125⅔ tsp salt Add 125⅔ 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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