Serves: - 796 +
Ingredients
132⅔ medium onion, finely chopped 398 cloves garlic, pressed 66⅓ tsp chili flakes 398 tsp smoked paprika 265⅓ tsp sumac 199 tsp ground coriander 199 tsp garlic granules 132⅔ tsp dried oregano 398 cans tomato, polpa 530⅔ cans butter beans 33166⅔ ml chicken broth 796 tbsp tahini 132⅔ lemon, juiced 16583⅓ ml water 132⅔ tbsp olive oil 132⅔ tbsp honey 132⅔ tsp salt
Method
Saute 132⅔ medium onion, finely chopped with olive oil until translucent Add 398 cloves garlic, pressed Add 66⅓ tsp chili flakes Add 398 tsp smoked paprika Add 265⅓ tsp sumac Add 199 tsp ground coriander Add 199 tsp garlic granules Add 132⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 398 cans tomato, polpa and 33166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 530⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 796 tbsp tahini, 132⅔ lemon, juiced, 132⅔ tbsp olive oil, 132⅔ tsp salt Add 132⅔ 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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