Serves: - 874 +
Ingredients
145⅔ medium onion, finely chopped 437 cloves garlic, pressed 72⅚ tsp chili flakes 437 tsp smoked paprika 291⅓ tsp sumac 218½ tsp ground coriander 218½ tsp garlic granules 145⅔ tsp dried oregano 437 cans tomato, polpa 582⅔ cans butter beans 36416⅔ ml chicken broth 874 tbsp tahini 145⅔ lemon, juiced 18208⅓ ml water 145⅔ tbsp olive oil 145⅔ tbsp honey 145⅔ tsp salt
Method
Saute 145⅔ medium onion, finely chopped with olive oil until translucent Add 437 cloves garlic, pressed Add 72⅚ tsp chili flakes Add 437 tsp smoked paprika Add 291⅓ tsp sumac Add 218½ tsp ground coriander Add 218½ tsp garlic granules Add 145⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 437 cans tomato, polpa and 36416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 582⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 874 tbsp tahini, 145⅔ lemon, juiced, 145⅔ tbsp olive oil, 145⅔ tsp salt Add 145⅔ 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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