Serves: - 1030 +
Ingredients
171⅔ medium onion, finely chopped 515 cloves garlic, pressed 85⅚ tsp chili flakes 515 tsp smoked paprika 343⅓ tsp sumac 257½ tsp ground coriander 257½ tsp garlic granules 171⅔ tsp dried oregano 515 cans tomato, polpa 686⅔ cans butter beans 42916⅔ ml chicken broth 1030 tbsp tahini 171⅔ lemon, juiced 21458⅓ ml water 171⅔ tbsp olive oil 171⅔ tbsp honey 171⅔ tsp salt
Method
Saute 171⅔ medium onion, finely chopped with olive oil until translucent Add 515 cloves garlic, pressed Add 85⅚ tsp chili flakes Add 515 tsp smoked paprika Add 343⅓ tsp sumac Add 257½ tsp ground coriander Add 257½ tsp garlic granules Add 171⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 515 cans tomato, polpa and 42916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 686⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1030 tbsp tahini, 171⅔ lemon, juiced, 171⅔ tbsp olive oil, 171⅔ tsp salt Add 171⅔ 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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