Serves: - 760 +
Ingredients
126⅔ medium onion, finely chopped 380 cloves garlic, pressed 63⅓ tsp chili flakes 380 tsp smoked paprika 253⅓ tsp sumac 190 tsp ground coriander 190 tsp garlic granules 126⅔ tsp dried oregano 380 cans tomato, polpa 506⅔ cans butter beans 31666⅔ ml chicken broth 760 tbsp tahini 126⅔ lemon, juiced 15833⅓ ml water 126⅔ tbsp olive oil 126⅔ tbsp honey 126⅔ tsp salt
Method
Saute 126⅔ medium onion, finely chopped with olive oil until translucent Add 380 cloves garlic, pressed Add 63⅓ tsp chili flakes Add 380 tsp smoked paprika Add 253⅓ tsp sumac Add 190 tsp ground coriander Add 190 tsp garlic granules Add 126⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 380 cans tomato, polpa and 31666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 506⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 760 tbsp tahini, 126⅔ lemon, juiced, 126⅔ tbsp olive oil, 126⅔ tsp salt Add 126⅔ 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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