Serves: - 974 +
Ingredients
162⅓ medium onion, finely chopped 487 cloves garlic, pressed 81⅙ tsp chili flakes 487 tsp smoked paprika 324⅔ tsp sumac 243½ tsp ground coriander 243½ tsp garlic granules 162⅓ tsp dried oregano 487 cans tomato, polpa 649⅓ cans butter beans 40583⅓ ml chicken broth 974 tbsp tahini 162⅓ lemon, juiced 20291⅔ ml water 162⅓ tbsp olive oil 162⅓ tbsp honey 162⅓ tsp salt
Method
Saute 162⅓ medium onion, finely chopped with olive oil until translucent Add 487 cloves garlic, pressed Add 81⅙ tsp chili flakes Add 487 tsp smoked paprika Add 324⅔ tsp sumac Add 243½ tsp ground coriander Add 243½ tsp garlic granules Add 162⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 487 cans tomato, polpa and 40583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 649⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 974 tbsp tahini, 162⅓ lemon, juiced, 162⅓ tbsp olive oil, 162⅓ tsp salt Add 162⅓ 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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