Serves: - 866 +
Ingredients
144⅓ medium onion, finely chopped 433 cloves garlic, pressed 72⅙ tsp chili flakes 433 tsp smoked paprika 288⅔ tsp sumac 216½ tsp ground coriander 216½ tsp garlic granules 144⅓ tsp dried oregano 433 cans tomato, polpa 577⅓ cans butter beans 36083⅓ ml chicken broth 866 tbsp tahini 144⅓ lemon, juiced 18041⅔ ml water 144⅓ tbsp olive oil 144⅓ tbsp honey 144⅓ tsp salt
Method
Saute 144⅓ medium onion, finely chopped with olive oil until translucent Add 433 cloves garlic, pressed Add 72⅙ tsp chili flakes Add 433 tsp smoked paprika Add 288⅔ tsp sumac Add 216½ tsp ground coriander Add 216½ tsp garlic granules Add 144⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 433 cans tomato, polpa and 36083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 577⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 866 tbsp tahini, 144⅓ lemon, juiced, 144⅓ tbsp olive oil, 144⅓ tsp salt Add 144⅓ 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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