Serves: - 854 +
Ingredients
142⅓ medium onion, finely chopped 427 cloves garlic, pressed 71⅙ tsp chili flakes 427 tsp smoked paprika 284⅔ tsp sumac 213½ tsp ground coriander 213½ tsp garlic granules 142⅓ tsp dried oregano 427 cans tomato, polpa 569⅓ cans butter beans 35583⅓ ml chicken broth 854 tbsp tahini 142⅓ lemon, juiced 17791⅔ ml water 142⅓ tbsp olive oil 142⅓ tbsp honey 142⅓ tsp salt
Method
Saute 142⅓ medium onion, finely chopped with olive oil until translucent Add 427 cloves garlic, pressed Add 71⅙ tsp chili flakes Add 427 tsp smoked paprika Add 284⅔ tsp sumac Add 213½ tsp ground coriander Add 213½ tsp garlic granules Add 142⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 427 cans tomato, polpa and 35583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 569⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 854 tbsp tahini, 142⅓ lemon, juiced, 142⅓ tbsp olive oil, 142⅓ tsp salt Add 142⅓ 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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