Serves: - 1004 +
Ingredients
167⅓ medium onion, finely chopped 502 cloves garlic, pressed 83⅔ tsp chili flakes 502 tsp smoked paprika 334⅔ tsp sumac 251 tsp ground coriander 251 tsp garlic granules 167⅓ tsp dried oregano 502 cans tomato, polpa 669⅓ cans butter beans 41833⅓ ml chicken broth 1004 tbsp tahini 167⅓ lemon, juiced 20916⅔ ml water 167⅓ tbsp olive oil 167⅓ tbsp honey 167⅓ tsp salt
Method
Saute 167⅓ medium onion, finely chopped with olive oil until translucent Add 502 cloves garlic, pressed Add 83⅔ tsp chili flakes Add 502 tsp smoked paprika Add 334⅔ tsp sumac Add 251 tsp ground coriander Add 251 tsp garlic granules Add 167⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 502 cans tomato, polpa and 41833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 669⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1004 tbsp tahini, 167⅓ lemon, juiced, 167⅓ tbsp olive oil, 167⅓ tsp salt Add 167⅓ 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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