Serves: - 1028 +
Ingredients
171⅓ medium onion, finely chopped 514 cloves garlic, pressed 85⅔ tsp chili flakes 514 tsp smoked paprika 342⅔ tsp sumac 257 tsp ground coriander 257 tsp garlic granules 171⅓ tsp dried oregano 514 cans tomato, polpa 685⅓ cans butter beans 42833⅓ ml chicken broth 1028 tbsp tahini 171⅓ lemon, juiced 21416⅔ ml water 171⅓ tbsp olive oil 171⅓ tbsp honey 171⅓ tsp salt
Method
Saute 171⅓ medium onion, finely chopped with olive oil until translucent Add 514 cloves garlic, pressed Add 85⅔ tsp chili flakes Add 514 tsp smoked paprika Add 342⅔ tsp sumac Add 257 tsp ground coriander Add 257 tsp garlic granules Add 171⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 514 cans tomato, polpa and 42833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 685⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1028 tbsp tahini, 171⅓ lemon, juiced, 171⅓ tbsp olive oil, 171⅓ tsp salt Add 171⅓ 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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