Serves: - 860 +
Ingredients
143⅓ medium onion, finely chopped 430 cloves garlic, pressed 71⅔ tsp chili flakes 430 tsp smoked paprika 286⅔ tsp sumac 215 tsp ground coriander 215 tsp garlic granules 143⅓ tsp dried oregano 430 cans tomato, polpa 573⅓ cans butter beans 35833⅓ ml chicken broth 860 tbsp tahini 143⅓ lemon, juiced 17916⅔ ml water 143⅓ tbsp olive oil 143⅓ tbsp honey 143⅓ tsp salt
Method
Saute 143⅓ medium onion, finely chopped with olive oil until translucent Add 430 cloves garlic, pressed Add 71⅔ tsp chili flakes Add 430 tsp smoked paprika Add 286⅔ tsp sumac Add 215 tsp ground coriander Add 215 tsp garlic granules Add 143⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 430 cans tomato, polpa and 35833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 573⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 860 tbsp tahini, 143⅓ lemon, juiced, 143⅓ tbsp olive oil, 143⅓ tsp salt Add 143⅓ 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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