Serves: - 896 +
Ingredients
149⅓ medium onion, finely chopped 448 cloves garlic, pressed 74⅔ tsp chili flakes 448 tsp smoked paprika 298⅔ tsp sumac 224 tsp ground coriander 224 tsp garlic granules 149⅓ tsp dried oregano 448 cans tomato, polpa 597⅓ cans butter beans 37333⅓ ml chicken broth 896 tbsp tahini 149⅓ lemon, juiced 18666⅔ ml water 149⅓ tbsp olive oil 149⅓ tbsp honey 149⅓ tsp salt
Method
Saute 149⅓ medium onion, finely chopped with olive oil until translucent Add 448 cloves garlic, pressed Add 74⅔ tsp chili flakes Add 448 tsp smoked paprika Add 298⅔ tsp sumac Add 224 tsp ground coriander Add 224 tsp garlic granules Add 149⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 448 cans tomato, polpa and 37333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 597⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 896 tbsp tahini, 149⅓ lemon, juiced, 149⅓ tbsp olive oil, 149⅓ tsp salt Add 149⅓ 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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