Serves: - 970 +
Ingredients
161⅔ medium onion, finely chopped 485 cloves garlic, pressed 80⅚ tsp chili flakes 485 tsp smoked paprika 323⅓ tsp sumac 242½ tsp ground coriander 242½ tsp garlic granules 161⅔ tsp dried oregano 485 cans tomato, polpa 646⅔ cans butter beans 40416⅔ ml chicken broth 970 tbsp tahini 161⅔ lemon, juiced 20208⅓ ml water 161⅔ tbsp olive oil 161⅔ tbsp honey 161⅔ tsp salt
Method
Saute 161⅔ medium onion, finely chopped with olive oil until translucent Add 485 cloves garlic, pressed Add 80⅚ tsp chili flakes Add 485 tsp smoked paprika Add 323⅓ tsp sumac Add 242½ tsp ground coriander Add 242½ tsp garlic granules Add 161⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 485 cans tomato, polpa and 40416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 646⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 970 tbsp tahini, 161⅔ lemon, juiced, 161⅔ tbsp olive oil, 161⅔ tsp salt Add 161⅔ 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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