Serves: - 782 +
Ingredients
130⅓ medium onion, finely chopped 391 cloves garlic, pressed 65⅙ tsp chili flakes 391 tsp smoked paprika 260⅔ tsp sumac 195½ tsp ground coriander 195½ tsp garlic granules 130⅓ tsp dried oregano 391 cans tomato, polpa 521⅓ cans butter beans 32583⅓ ml chicken broth 782 tbsp tahini 130⅓ lemon, juiced 16291⅔ ml water 130⅓ tbsp olive oil 130⅓ tbsp honey 130⅓ tsp salt
Method
Saute 130⅓ medium onion, finely chopped with olive oil until translucent Add 391 cloves garlic, pressed Add 65⅙ tsp chili flakes Add 391 tsp smoked paprika Add 260⅔ tsp sumac Add 195½ tsp ground coriander Add 195½ tsp garlic granules Add 130⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 391 cans tomato, polpa and 32583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 521⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 782 tbsp tahini, 130⅓ lemon, juiced, 130⅓ tbsp olive oil, 130⅓ tsp salt Add 130⅓ 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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