Serves: - 920 +
Ingredients
153⅓ medium onion, finely chopped 460 cloves garlic, pressed 76⅔ tsp chili flakes 460 tsp smoked paprika 306⅔ tsp sumac 230 tsp ground coriander 230 tsp garlic granules 153⅓ tsp dried oregano 460 cans tomato, polpa 613⅓ cans butter beans 38333⅓ ml chicken broth 920 tbsp tahini 153⅓ lemon, juiced 19166⅔ ml water 153⅓ tbsp olive oil 153⅓ tbsp honey 153⅓ tsp salt
Method
Saute 153⅓ medium onion, finely chopped with olive oil until translucent Add 460 cloves garlic, pressed Add 76⅔ tsp chili flakes Add 460 tsp smoked paprika Add 306⅔ tsp sumac Add 230 tsp ground coriander Add 230 tsp garlic granules Add 153⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 460 cans tomato, polpa and 38333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 613⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 920 tbsp tahini, 153⅓ lemon, juiced, 153⅓ tbsp olive oil, 153⅓ tsp salt Add 153⅓ 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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