Serves: - 994 +
Ingredients
165⅔ medium onion, finely chopped 497 cloves garlic, pressed 82⅚ tsp chili flakes 497 tsp smoked paprika 331⅓ tsp sumac 248½ tsp ground coriander 248½ tsp garlic granules 165⅔ tsp dried oregano 497 cans tomato, polpa 662⅔ cans butter beans 41416⅔ ml chicken broth 994 tbsp tahini 165⅔ lemon, juiced 20708⅓ ml water 165⅔ tbsp olive oil 165⅔ tbsp honey 165⅔ tsp salt
Method
Saute 165⅔ medium onion, finely chopped with olive oil until translucent Add 497 cloves garlic, pressed Add 82⅚ tsp chili flakes Add 497 tsp smoked paprika Add 331⅓ tsp sumac Add 248½ tsp ground coriander Add 248½ tsp garlic granules Add 165⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 497 cans tomato, polpa and 41416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 662⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 994 tbsp tahini, 165⅔ lemon, juiced, 165⅔ tbsp olive oil, 165⅔ tsp salt Add 165⅔ 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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