Serves: - 982 +
Ingredients
163⅔ medium onion, finely chopped 491 cloves garlic, pressed 81⅚ tsp chili flakes 491 tsp smoked paprika 327⅓ tsp sumac 245½ tsp ground coriander 245½ tsp garlic granules 163⅔ tsp dried oregano 491 cans tomato, polpa 654⅔ cans butter beans 40916⅔ ml chicken broth 982 tbsp tahini 163⅔ lemon, juiced 20458⅓ ml water 163⅔ tbsp olive oil 163⅔ tbsp honey 163⅔ tsp salt
Method
Saute 163⅔ medium onion, finely chopped with olive oil until translucent Add 491 cloves garlic, pressed Add 81⅚ tsp chili flakes Add 491 tsp smoked paprika Add 327⅓ tsp sumac Add 245½ tsp ground coriander Add 245½ tsp garlic granules Add 163⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 491 cans tomato, polpa and 40916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 654⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 982 tbsp tahini, 163⅔ lemon, juiced, 163⅔ tbsp olive oil, 163⅔ tsp salt Add 163⅔ 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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