Serves: - 890 +
Ingredients
148⅓ medium onion, finely chopped 445 cloves garlic, pressed 74⅙ tsp chili flakes 445 tsp smoked paprika 296⅔ tsp sumac 222½ tsp ground coriander 222½ tsp garlic granules 148⅓ tsp dried oregano 445 cans tomato, polpa 593⅓ cans butter beans 37083⅓ ml chicken broth 890 tbsp tahini 148⅓ lemon, juiced 18541⅔ ml water 148⅓ tbsp olive oil 148⅓ tbsp honey 148⅓ tsp salt
Method
Saute 148⅓ medium onion, finely chopped with olive oil until translucent Add 445 cloves garlic, pressed Add 74⅙ tsp chili flakes Add 445 tsp smoked paprika Add 296⅔ tsp sumac Add 222½ tsp ground coriander Add 222½ tsp garlic granules Add 148⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 445 cans tomato, polpa and 37083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 593⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 890 tbsp tahini, 148⅓ lemon, juiced, 148⅓ tbsp olive oil, 148⅓ tsp salt Add 148⅓ 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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