Serves: - 872 +
Ingredients
145⅓ medium onion, finely chopped 436 cloves garlic, pressed 72⅔ tsp chili flakes 436 tsp smoked paprika 290⅔ tsp sumac 218 tsp ground coriander 218 tsp garlic granules 145⅓ tsp dried oregano 436 cans tomato, polpa 581⅓ cans butter beans 36333⅓ ml chicken broth 872 tbsp tahini 145⅓ lemon, juiced 18166⅔ ml water 145⅓ tbsp olive oil 145⅓ tbsp honey 145⅓ tsp salt
Method
Saute 145⅓ medium onion, finely chopped with olive oil until translucent Add 436 cloves garlic, pressed Add 72⅔ tsp chili flakes Add 436 tsp smoked paprika Add 290⅔ tsp sumac Add 218 tsp ground coriander Add 218 tsp garlic granules Add 145⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 436 cans tomato, polpa and 36333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 581⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 872 tbsp tahini, 145⅓ lemon, juiced, 145⅓ tbsp olive oil, 145⅓ tsp salt Add 145⅓ 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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