Serves: - 770 +
Ingredients
128⅓ medium onion, finely chopped 385 cloves garlic, pressed 64⅙ tsp chili flakes 385 tsp smoked paprika 256⅔ tsp sumac 192½ tsp ground coriander 192½ tsp garlic granules 128⅓ tsp dried oregano 385 cans tomato, polpa 513⅓ cans butter beans 32083⅓ ml chicken broth 770 tbsp tahini 128⅓ lemon, juiced 16041⅔ ml water 128⅓ tbsp olive oil 128⅓ tbsp honey 128⅓ tsp salt
Method
Saute 128⅓ medium onion, finely chopped with olive oil until translucent Add 385 cloves garlic, pressed Add 64⅙ tsp chili flakes Add 385 tsp smoked paprika Add 256⅔ tsp sumac Add 192½ tsp ground coriander Add 192½ tsp garlic granules Add 128⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 385 cans tomato, polpa and 32083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 513⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 770 tbsp tahini, 128⅓ lemon, juiced, 128⅓ tbsp olive oil, 128⅓ tsp salt Add 128⅓ 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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