Serves: - 1006 +
Ingredients
167⅔ medium onion, finely chopped 503 cloves garlic, pressed 83⅚ tsp chili flakes 503 tsp smoked paprika 335⅓ tsp sumac 251½ tsp ground coriander 251½ tsp garlic granules 167⅔ tsp dried oregano 503 cans tomato, polpa 670⅔ cans butter beans 41916⅔ ml chicken broth 1006 tbsp tahini 167⅔ lemon, juiced 20958⅓ ml water 167⅔ tbsp olive oil 167⅔ tbsp honey 167⅔ tsp salt
Method
Saute 167⅔ medium onion, finely chopped with olive oil until translucent Add 503 cloves garlic, pressed Add 83⅚ tsp chili flakes Add 503 tsp smoked paprika Add 335⅓ tsp sumac Add 251½ tsp ground coriander Add 251½ tsp garlic granules Add 167⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 503 cans tomato, polpa and 41916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 670⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1006 tbsp tahini, 167⅔ lemon, juiced, 167⅔ tbsp olive oil, 167⅔ tsp salt Add 167⅔ 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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