Serves: - 1018 +
Ingredients
169⅔ medium onion, finely chopped 509 cloves garlic, pressed 84⅚ tsp chili flakes 509 tsp smoked paprika 339⅓ tsp sumac 254½ tsp ground coriander 254½ tsp garlic granules 169⅔ tsp dried oregano 509 cans tomato, polpa 678⅔ cans butter beans 42416⅔ ml chicken broth 1018 tbsp tahini 169⅔ lemon, juiced 21208⅓ ml water 169⅔ tbsp olive oil 169⅔ tbsp honey 169⅔ tsp salt
Method
Saute 169⅔ medium onion, finely chopped with olive oil until translucent Add 509 cloves garlic, pressed Add 84⅚ tsp chili flakes Add 509 tsp smoked paprika Add 339⅓ tsp sumac Add 254½ tsp ground coriander Add 254½ tsp garlic granules Add 169⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 509 cans tomato, polpa and 42416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 678⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1018 tbsp tahini, 169⅔ lemon, juiced, 169⅔ tbsp olive oil, 169⅔ tsp salt Add 169⅔ 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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