Serves: - 986 +
Ingredients
164⅓ medium onion, finely chopped 493 cloves garlic, pressed 82⅙ tsp chili flakes 493 tsp smoked paprika 328⅔ tsp sumac 246½ tsp ground coriander 246½ tsp garlic granules 164⅓ tsp dried oregano 493 cans tomato, polpa 657⅓ cans butter beans 41083⅓ ml chicken broth 986 tbsp tahini 164⅓ lemon, juiced 20541⅔ ml water 164⅓ tbsp olive oil 164⅓ tbsp honey 164⅓ tsp salt
Method
Saute 164⅓ medium onion, finely chopped with olive oil until translucent Add 493 cloves garlic, pressed Add 82⅙ tsp chili flakes Add 493 tsp smoked paprika Add 328⅔ tsp sumac Add 246½ tsp ground coriander Add 246½ tsp garlic granules Add 164⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 493 cans tomato, polpa and 41083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 657⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 986 tbsp tahini, 164⅓ lemon, juiced, 164⅓ tbsp olive oil, 164⅓ tsp salt Add 164⅓ 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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