Serves: - 940 +
Ingredients
156⅔ medium onion, finely chopped 470 cloves garlic, pressed 78⅓ tsp chili flakes 470 tsp smoked paprika 313⅓ tsp sumac 235 tsp ground coriander 235 tsp garlic granules 156⅔ tsp dried oregano 470 cans tomato, polpa 626⅔ cans butter beans 39166⅔ ml chicken broth 940 tbsp tahini 156⅔ lemon, juiced 19583⅓ ml water 156⅔ tbsp olive oil 156⅔ tbsp honey 156⅔ tsp salt
Method
Saute 156⅔ medium onion, finely chopped with olive oil until translucent Add 470 cloves garlic, pressed Add 78⅓ tsp chili flakes Add 470 tsp smoked paprika Add 313⅓ tsp sumac Add 235 tsp ground coriander Add 235 tsp garlic granules Add 156⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 470 cans tomato, polpa and 39166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 626⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 940 tbsp tahini, 156⅔ lemon, juiced, 156⅔ tbsp olive oil, 156⅔ tsp salt Add 156⅔ 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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