Serves: - 1010 +
Ingredients
168⅓ medium onion, finely chopped 505 cloves garlic, pressed 84⅙ tsp chili flakes 505 tsp smoked paprika 336⅔ tsp sumac 252½ tsp ground coriander 252½ tsp garlic granules 168⅓ tsp dried oregano 505 cans tomato, polpa 673⅓ cans butter beans 42083⅓ ml chicken broth 1010 tbsp tahini 168⅓ lemon, juiced 21041⅔ ml water 168⅓ tbsp olive oil 168⅓ tbsp honey 168⅓ tsp salt
Method
Saute 168⅓ medium onion, finely chopped with olive oil until translucent Add 505 cloves garlic, pressed Add 84⅙ tsp chili flakes Add 505 tsp smoked paprika Add 336⅔ tsp sumac Add 252½ tsp ground coriander Add 252½ tsp garlic granules Add 168⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 505 cans tomato, polpa and 42083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 673⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1010 tbsp tahini, 168⅓ lemon, juiced, 168⅓ tbsp olive oil, 168⅓ tsp salt Add 168⅓ 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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