Serves: - 950 +
Ingredients
158⅓ medium onion, finely chopped 475 cloves garlic, pressed 79⅙ tsp chili flakes 475 tsp smoked paprika 316⅔ tsp sumac 237½ tsp ground coriander 237½ tsp garlic granules 158⅓ tsp dried oregano 475 cans tomato, polpa 633⅓ cans butter beans 39583⅓ ml chicken broth 950 tbsp tahini 158⅓ lemon, juiced 19791⅔ ml water 158⅓ tbsp olive oil 158⅓ tbsp honey 158⅓ tsp salt
Method
Saute 158⅓ medium onion, finely chopped with olive oil until translucent Add 475 cloves garlic, pressed Add 79⅙ tsp chili flakes Add 475 tsp smoked paprika Add 316⅔ tsp sumac Add 237½ tsp ground coriander Add 237½ tsp garlic granules Add 158⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 475 cans tomato, polpa and 39583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 633⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 950 tbsp tahini, 158⅓ lemon, juiced, 158⅓ tbsp olive oil, 158⅓ tsp salt Add 158⅓ 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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