Serves: - 998 +
Ingredients
166⅓ medium onion, finely chopped 499 cloves garlic, pressed 83⅙ tsp chili flakes 499 tsp smoked paprika 332⅔ tsp sumac 249½ tsp ground coriander 249½ tsp garlic granules 166⅓ tsp dried oregano 499 cans tomato, polpa 665⅓ cans butter beans 41583⅓ ml chicken broth 998 tbsp tahini 166⅓ lemon, juiced 20791⅔ ml water 166⅓ tbsp olive oil 166⅓ tbsp honey 166⅓ tsp salt
Method
Saute 166⅓ medium onion, finely chopped with olive oil until translucent Add 499 cloves garlic, pressed Add 83⅙ tsp chili flakes Add 499 tsp smoked paprika Add 332⅔ tsp sumac Add 249½ tsp ground coriander Add 249½ tsp garlic granules Add 166⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 499 cans tomato, polpa and 41583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 665⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 998 tbsp tahini, 166⅓ lemon, juiced, 166⅓ tbsp olive oil, 166⅓ tsp salt Add 166⅓ 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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