Serves: - 790 +
Ingredients
131⅔ medium onion, finely chopped 395 cloves garlic, pressed 65⅚ tsp chili flakes 395 tsp smoked paprika 263⅓ tsp sumac 197½ tsp ground coriander 197½ tsp garlic granules 131⅔ tsp dried oregano 395 cans tomato, polpa 526⅔ cans butter beans 32916⅔ ml chicken broth 790 tbsp tahini 131⅔ lemon, juiced 16458⅓ ml water 131⅔ tbsp olive oil 131⅔ tbsp honey 131⅔ tsp salt
Method
Saute 131⅔ medium onion, finely chopped with olive oil until translucent Add 395 cloves garlic, pressed Add 65⅚ tsp chili flakes Add 395 tsp smoked paprika Add 263⅓ tsp sumac Add 197½ tsp ground coriander Add 197½ tsp garlic granules Add 131⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 395 cans tomato, polpa and 32916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 526⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 790 tbsp tahini, 131⅔ lemon, juiced, 131⅔ tbsp olive oil, 131⅔ tsp salt Add 131⅔ 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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