Serves: - 842 +
Ingredients
140⅓ medium onion, finely chopped 421 cloves garlic, pressed 70⅙ tsp chili flakes 421 tsp smoked paprika 280⅔ tsp sumac 210½ tsp ground coriander 210½ tsp garlic granules 140⅓ tsp dried oregano 421 cans tomato, polpa 561⅓ cans butter beans 35083⅓ ml chicken broth 842 tbsp tahini 140⅓ lemon, juiced 17541⅔ ml water 140⅓ tbsp olive oil 140⅓ tbsp honey 140⅓ tsp salt
Method
Saute 140⅓ medium onion, finely chopped with olive oil until translucent Add 421 cloves garlic, pressed Add 70⅙ tsp chili flakes Add 421 tsp smoked paprika Add 280⅔ tsp sumac Add 210½ tsp ground coriander Add 210½ tsp garlic granules Add 140⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 421 cans tomato, polpa and 35083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 561⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 842 tbsp tahini, 140⅓ lemon, juiced, 140⅓ tbsp olive oil, 140⅓ tsp salt Add 140⅓ 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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