Serves: - 776 +
Ingredients
129⅓ medium onion, finely chopped 388 cloves garlic, pressed 64⅔ tsp chili flakes 388 tsp smoked paprika 258⅔ tsp sumac 194 tsp ground coriander 194 tsp garlic granules 129⅓ tsp dried oregano 388 cans tomato, polpa 517⅓ cans butter beans 32333⅓ ml chicken broth 776 tbsp tahini 129⅓ lemon, juiced 16166⅔ ml water 129⅓ tbsp olive oil 129⅓ tbsp honey 129⅓ tsp salt
Method
Saute 129⅓ medium onion, finely chopped with olive oil until translucent Add 388 cloves garlic, pressed Add 64⅔ tsp chili flakes Add 388 tsp smoked paprika Add 258⅔ tsp sumac Add 194 tsp ground coriander Add 194 tsp garlic granules Add 129⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 388 cans tomato, polpa and 32333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 517⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 776 tbsp tahini, 129⅓ lemon, juiced, 129⅓ tbsp olive oil, 129⅓ tsp salt Add 129⅓ 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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