Serves: - 794 +
Ingredients
132⅓ medium onion, finely chopped 397 cloves garlic, pressed 66⅙ tsp chili flakes 397 tsp smoked paprika 264⅔ tsp sumac 198½ tsp ground coriander 198½ tsp garlic granules 132⅓ tsp dried oregano 397 cans tomato, polpa 529⅓ cans butter beans 33083⅓ ml chicken broth 794 tbsp tahini 132⅓ lemon, juiced 16541⅔ ml water 132⅓ tbsp olive oil 132⅓ tbsp honey 132⅓ tsp salt
Method
Saute 132⅓ medium onion, finely chopped with olive oil until translucent Add 397 cloves garlic, pressed Add 66⅙ tsp chili flakes Add 397 tsp smoked paprika Add 264⅔ tsp sumac Add 198½ tsp ground coriander Add 198½ tsp garlic granules Add 132⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 397 cans tomato, polpa and 33083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 529⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 794 tbsp tahini, 132⅓ lemon, juiced, 132⅓ tbsp olive oil, 132⅓ tsp salt Add 132⅓ 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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