Serves: - 1040 +
Ingredients
173⅓ medium onion, finely chopped 520 cloves garlic, pressed 86⅔ tsp chili flakes 520 tsp smoked paprika 346⅔ tsp sumac 260 tsp ground coriander 260 tsp garlic granules 173⅓ tsp dried oregano 520 cans tomato, polpa 693⅓ cans butter beans 43333⅓ ml chicken broth 1040 tbsp tahini 173⅓ lemon, juiced 21666⅔ ml water 173⅓ tbsp olive oil 173⅓ tbsp honey 173⅓ tsp salt
Method
Saute 173⅓ medium onion, finely chopped with olive oil until translucent Add 520 cloves garlic, pressed Add 86⅔ tsp chili flakes Add 520 tsp smoked paprika Add 346⅔ tsp sumac Add 260 tsp ground coriander Add 260 tsp garlic granules Add 173⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 520 cans tomato, polpa and 43333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 693⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1040 tbsp tahini, 173⅓ lemon, juiced, 173⅓ tbsp olive oil, 173⅓ tsp salt Add 173⅓ 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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