Serves: - 1022 +
Ingredients
170⅓ medium onion, finely chopped 511 cloves garlic, pressed 85⅙ tsp chili flakes 511 tsp smoked paprika 340⅔ tsp sumac 255½ tsp ground coriander 255½ tsp garlic granules 170⅓ tsp dried oregano 511 cans tomato, polpa 681⅓ cans butter beans 42583⅓ ml chicken broth 1022 tbsp tahini 170⅓ lemon, juiced 21291⅔ ml water 170⅓ tbsp olive oil 170⅓ tbsp honey 170⅓ tsp salt
Method
Saute 170⅓ medium onion, finely chopped with olive oil until translucent Add 511 cloves garlic, pressed Add 85⅙ tsp chili flakes Add 511 tsp smoked paprika Add 340⅔ tsp sumac Add 255½ tsp ground coriander Add 255½ tsp garlic granules Add 170⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 511 cans tomato, polpa and 42583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 681⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1022 tbsp tahini, 170⅓ lemon, juiced, 170⅓ tbsp olive oil, 170⅓ tsp salt Add 170⅓ 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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