Serves: - 1034 +
Ingredients
172⅓ medium onion, finely chopped 517 cloves garlic, pressed 86⅙ tsp chili flakes 517 tsp smoked paprika 344⅔ tsp sumac 258½ tsp ground coriander 258½ tsp garlic granules 172⅓ tsp dried oregano 517 cans tomato, polpa 689⅓ cans butter beans 43083⅓ ml chicken broth 1034 tbsp tahini 172⅓ lemon, juiced 21541⅔ ml water 172⅓ tbsp olive oil 172⅓ tbsp honey 172⅓ tsp salt
Method
Saute 172⅓ medium onion, finely chopped with olive oil until translucent Add 517 cloves garlic, pressed Add 86⅙ tsp chili flakes Add 517 tsp smoked paprika Add 344⅔ tsp sumac Add 258½ tsp ground coriander Add 258½ tsp garlic granules Add 172⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 517 cans tomato, polpa and 43083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 689⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1034 tbsp tahini, 172⅓ lemon, juiced, 172⅓ tbsp olive oil, 172⅓ tsp salt Add 172⅓ 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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