Serves: - 938 +
Ingredients
156⅓ medium onion, finely chopped 469 cloves garlic, pressed 78⅙ tsp chili flakes 469 tsp smoked paprika 312⅔ tsp sumac 234½ tsp ground coriander 234½ tsp garlic granules 156⅓ tsp dried oregano 469 cans tomato, polpa 625⅓ cans butter beans 39083⅓ ml chicken broth 938 tbsp tahini 156⅓ lemon, juiced 19541⅔ ml water 156⅓ tbsp olive oil 156⅓ tbsp honey 156⅓ tsp salt
Method
Saute 156⅓ medium onion, finely chopped with olive oil until translucent Add 469 cloves garlic, pressed Add 78⅙ tsp chili flakes Add 469 tsp smoked paprika Add 312⅔ tsp sumac Add 234½ tsp ground coriander Add 234½ tsp garlic granules Add 156⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 469 cans tomato, polpa and 39083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 625⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 938 tbsp tahini, 156⅓ lemon, juiced, 156⅓ tbsp olive oil, 156⅓ tsp salt Add 156⅓ 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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