Serves: - 1016 +
Ingredients
169⅓ medium onion, finely chopped 508 cloves garlic, pressed 84⅔ tsp chili flakes 508 tsp smoked paprika 338⅔ tsp sumac 254 tsp ground coriander 254 tsp garlic granules 169⅓ tsp dried oregano 508 cans tomato, polpa 677⅓ cans butter beans 42333⅓ ml chicken broth 1016 tbsp tahini 169⅓ lemon, juiced 21166⅔ ml water 169⅓ tbsp olive oil 169⅓ tbsp honey 169⅓ tsp salt
Method
Saute 169⅓ medium onion, finely chopped with olive oil until translucent Add 508 cloves garlic, pressed Add 84⅔ tsp chili flakes Add 508 tsp smoked paprika Add 338⅔ tsp sumac Add 254 tsp ground coriander Add 254 tsp garlic granules Add 169⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 508 cans tomato, polpa and 42333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 677⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1016 tbsp tahini, 169⅓ lemon, juiced, 169⅓ tbsp olive oil, 169⅓ tsp salt Add 169⅓ 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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