Serves: - 1042 +
Ingredients
173⅔ medium onion, finely chopped 521 cloves garlic, pressed 86⅚ tsp chili flakes 521 tsp smoked paprika 347⅓ tsp sumac 260½ tsp ground coriander 260½ tsp garlic granules 173⅔ tsp dried oregano 521 cans tomato, polpa 694⅔ cans butter beans 43416⅔ ml chicken broth 1042 tbsp tahini 173⅔ lemon, juiced 21708⅓ ml water 173⅔ tbsp olive oil 173⅔ tbsp honey 173⅔ tsp salt
Method
Saute 173⅔ medium onion, finely chopped with olive oil until translucent Add 521 cloves garlic, pressed Add 86⅚ tsp chili flakes Add 521 tsp smoked paprika Add 347⅓ tsp sumac Add 260½ tsp ground coriander Add 260½ tsp garlic granules Add 173⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 521 cans tomato, polpa and 43416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 694⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1042 tbsp tahini, 173⅔ lemon, juiced, 173⅔ tbsp olive oil, 173⅔ tsp salt Add 173⅔ 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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