Serves: - 778 +
Ingredients
129⅔ medium onion, finely chopped 389 cloves garlic, pressed 64⅚ tsp chili flakes 389 tsp smoked paprika 259⅓ tsp sumac 194½ tsp ground coriander 194½ tsp garlic granules 129⅔ tsp dried oregano 389 cans tomato, polpa 518⅔ cans butter beans 32416⅔ ml chicken broth 778 tbsp tahini 129⅔ lemon, juiced 16208⅓ ml water 129⅔ tbsp olive oil 129⅔ tbsp honey 129⅔ tsp salt
Method
Saute 129⅔ medium onion, finely chopped with olive oil until translucent Add 389 cloves garlic, pressed Add 64⅚ tsp chili flakes Add 389 tsp smoked paprika Add 259⅓ tsp sumac Add 194½ tsp ground coriander Add 194½ tsp garlic granules Add 129⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 389 cans tomato, polpa and 32416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 518⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 778 tbsp tahini, 129⅔ lemon, juiced, 129⅔ tbsp olive oil, 129⅔ tsp salt Add 129⅔ 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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