Serves: - 830 +
Ingredients
138⅓ medium onion, finely chopped 415 cloves garlic, pressed 69⅙ tsp chili flakes 415 tsp smoked paprika 276⅔ tsp sumac 207½ tsp ground coriander 207½ tsp garlic granules 138⅓ tsp dried oregano 415 cans tomato, polpa 553⅓ cans butter beans 34583⅓ ml chicken broth 830 tbsp tahini 138⅓ lemon, juiced 17291⅔ ml water 138⅓ tbsp olive oil 138⅓ tbsp honey 138⅓ tsp salt
Method
Saute 138⅓ medium onion, finely chopped with olive oil until translucent Add 415 cloves garlic, pressed Add 69⅙ tsp chili flakes Add 415 tsp smoked paprika Add 276⅔ tsp sumac Add 207½ tsp ground coriander Add 207½ tsp garlic granules Add 138⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 415 cans tomato, polpa and 34583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 553⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 830 tbsp tahini, 138⅓ lemon, juiced, 138⅓ tbsp olive oil, 138⅓ tsp salt Add 138⅓ 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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