Serves: - 980 +
Ingredients
163⅓ medium onion, finely chopped 490 cloves garlic, pressed 81⅔ tsp chili flakes 490 tsp smoked paprika 326⅔ tsp sumac 245 tsp ground coriander 245 tsp garlic granules 163⅓ tsp dried oregano 490 cans tomato, polpa 653⅓ cans butter beans 40833⅓ ml chicken broth 980 tbsp tahini 163⅓ lemon, juiced 20416⅔ ml water 163⅓ tbsp olive oil 163⅓ tbsp honey 163⅓ tsp salt
Method
Saute 163⅓ medium onion, finely chopped with olive oil until translucent Add 490 cloves garlic, pressed Add 81⅔ tsp chili flakes Add 490 tsp smoked paprika Add 326⅔ tsp sumac Add 245 tsp ground coriander Add 245 tsp garlic granules Add 163⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 490 cans tomato, polpa and 40833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 653⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 980 tbsp tahini, 163⅓ lemon, juiced, 163⅓ tbsp olive oil, 163⅓ tsp salt Add 163⅓ 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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