Serves: - 788 +
Ingredients
131⅓ medium onion, finely chopped 394 cloves garlic, pressed 65⅔ tsp chili flakes 394 tsp smoked paprika 262⅔ tsp sumac 197 tsp ground coriander 197 tsp garlic granules 131⅓ tsp dried oregano 394 cans tomato, polpa 525⅓ cans butter beans 32833⅓ ml chicken broth 788 tbsp tahini 131⅓ lemon, juiced 16416⅔ ml water 131⅓ tbsp olive oil 131⅓ tbsp honey 131⅓ tsp salt
Method
Saute 131⅓ medium onion, finely chopped with olive oil until translucent Add 394 cloves garlic, pressed Add 65⅔ tsp chili flakes Add 394 tsp smoked paprika Add 262⅔ tsp sumac Add 197 tsp ground coriander Add 197 tsp garlic granules Add 131⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 394 cans tomato, polpa and 32833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 525⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 788 tbsp tahini, 131⅓ lemon, juiced, 131⅓ tbsp olive oil, 131⅓ tsp salt Add 131⅓ 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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