Serves: - 992 +
Ingredients
165⅓ medium onion, finely chopped 496 cloves garlic, pressed 82⅔ tsp chili flakes 496 tsp smoked paprika 330⅔ tsp sumac 248 tsp ground coriander 248 tsp garlic granules 165⅓ tsp dried oregano 496 cans tomato, polpa 661⅓ cans butter beans 41333⅓ ml chicken broth 992 tbsp tahini 165⅓ lemon, juiced 20666⅔ ml water 165⅓ tbsp olive oil 165⅓ tbsp honey 165⅓ tsp salt
Method
Saute 165⅓ medium onion, finely chopped with olive oil until translucent Add 496 cloves garlic, pressed Add 82⅔ tsp chili flakes Add 496 tsp smoked paprika Add 330⅔ tsp sumac Add 248 tsp ground coriander Add 248 tsp garlic granules Add 165⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 496 cans tomato, polpa and 41333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 661⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 992 tbsp tahini, 165⅓ lemon, juiced, 165⅓ tbsp olive oil, 165⅓ tsp salt Add 165⅓ 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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