Serves: - 1036 +
Ingredients
172⅔ medium onion, finely chopped 518 cloves garlic, pressed 86⅓ tsp chili flakes 518 tsp smoked paprika 345⅓ tsp sumac 259 tsp ground coriander 259 tsp garlic granules 172⅔ tsp dried oregano 518 cans tomato, polpa 690⅔ cans butter beans 43166⅔ ml chicken broth 1036 tbsp tahini 172⅔ lemon, juiced 21583⅓ ml water 172⅔ tbsp olive oil 172⅔ tbsp honey 172⅔ tsp salt
Method
Saute 172⅔ medium onion, finely chopped with olive oil until translucent Add 518 cloves garlic, pressed Add 86⅓ tsp chili flakes Add 518 tsp smoked paprika Add 345⅓ tsp sumac Add 259 tsp ground coriander Add 259 tsp garlic granules Add 172⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 518 cans tomato, polpa and 43166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 690⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1036 tbsp tahini, 172⅔ lemon, juiced, 172⅔ tbsp olive oil, 172⅔ tsp salt Add 172⅔ 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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