Serves: - 946 +
Ingredients
157⅔ medium onion, finely chopped 473 cloves garlic, pressed 78⅚ tsp chili flakes 473 tsp smoked paprika 315⅓ tsp sumac 236½ tsp ground coriander 236½ tsp garlic granules 157⅔ tsp dried oregano 473 cans tomato, polpa 630⅔ cans butter beans 39416⅔ ml chicken broth 946 tbsp tahini 157⅔ lemon, juiced 19708⅓ ml water 157⅔ tbsp olive oil 157⅔ tbsp honey 157⅔ tsp salt
Method
Saute 157⅔ medium onion, finely chopped with olive oil until translucent Add 473 cloves garlic, pressed Add 78⅚ tsp chili flakes Add 473 tsp smoked paprika Add 315⅓ tsp sumac Add 236½ tsp ground coriander Add 236½ tsp garlic granules Add 157⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 473 cans tomato, polpa and 39416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 630⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 946 tbsp tahini, 157⅔ lemon, juiced, 157⅔ tbsp olive oil, 157⅔ tsp salt Add 157⅔ 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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