Serves: - 1046 +
Ingredients
174⅓ medium onion, finely chopped 523 cloves garlic, pressed 87⅙ tsp chili flakes 523 tsp smoked paprika 348⅔ tsp sumac 261½ tsp ground coriander 261½ tsp garlic granules 174⅓ tsp dried oregano 523 cans tomato, polpa 697⅓ cans butter beans 43583⅓ ml chicken broth 1046 tbsp tahini 174⅓ lemon, juiced 21791⅔ ml water 174⅓ tbsp olive oil 174⅓ tbsp honey 174⅓ tsp salt
Method
Saute 174⅓ medium onion, finely chopped with olive oil until translucent Add 523 cloves garlic, pressed Add 87⅙ tsp chili flakes Add 523 tsp smoked paprika Add 348⅔ tsp sumac Add 261½ tsp ground coriander Add 261½ tsp garlic granules Add 174⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 523 cans tomato, polpa and 43583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 697⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1046 tbsp tahini, 174⅓ lemon, juiced, 174⅓ tbsp olive oil, 174⅓ tsp salt Add 174⅓ 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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