Serves: - 784 +
Ingredients
130⅔ medium onion, finely chopped 392 cloves garlic, pressed 65⅓ tsp chili flakes 392 tsp smoked paprika 261⅓ tsp sumac 196 tsp ground coriander 196 tsp garlic granules 130⅔ tsp dried oregano 392 cans tomato, polpa 522⅔ cans butter beans 32666⅔ ml chicken broth 784 tbsp tahini 130⅔ lemon, juiced 16333⅓ ml water 130⅔ tbsp olive oil 130⅔ tbsp honey 130⅔ tsp salt
Method
Saute 130⅔ medium onion, finely chopped with olive oil until translucent Add 392 cloves garlic, pressed Add 65⅓ tsp chili flakes Add 392 tsp smoked paprika Add 261⅓ tsp sumac Add 196 tsp ground coriander Add 196 tsp garlic granules Add 130⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 392 cans tomato, polpa and 32666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 522⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 784 tbsp tahini, 130⅔ lemon, juiced, 130⅔ tbsp olive oil, 130⅔ tsp salt Add 130⅔ 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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