Serves: - 850 +
Ingredients
141⅔ medium onion, finely chopped 425 cloves garlic, pressed 70⅚ tsp chili flakes 425 tsp smoked paprika 283⅓ tsp sumac 212½ tsp ground coriander 212½ tsp garlic granules 141⅔ tsp dried oregano 425 cans tomato, polpa 566⅔ cans butter beans 35416⅔ ml chicken broth 850 tbsp tahini 141⅔ lemon, juiced 17708⅓ ml water 141⅔ tbsp olive oil 141⅔ tbsp honey 141⅔ tsp salt
Method
Saute 141⅔ medium onion, finely chopped with olive oil until translucent Add 425 cloves garlic, pressed Add 70⅚ tsp chili flakes Add 425 tsp smoked paprika Add 283⅓ tsp sumac Add 212½ tsp ground coriander Add 212½ tsp garlic granules Add 141⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 425 cans tomato, polpa and 35416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 566⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 850 tbsp tahini, 141⅔ lemon, juiced, 141⅔ tbsp olive oil, 141⅔ tsp salt Add 141⅔ 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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