Serves: - 1048 +
Ingredients
174⅔ medium onion, finely chopped 524 cloves garlic, pressed 87⅓ tsp chili flakes 524 tsp smoked paprika 349⅓ tsp sumac 262 tsp ground coriander 262 tsp garlic granules 174⅔ tsp dried oregano 524 cans tomato, polpa 698⅔ cans butter beans 43666⅔ ml chicken broth 1048 tbsp tahini 174⅔ lemon, juiced 21833⅓ ml water 174⅔ tbsp olive oil 174⅔ tbsp honey 174⅔ tsp salt
Method
Saute 174⅔ medium onion, finely chopped with olive oil until translucent Add 524 cloves garlic, pressed Add 87⅓ tsp chili flakes Add 524 tsp smoked paprika Add 349⅓ tsp sumac Add 262 tsp ground coriander Add 262 tsp garlic granules Add 174⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 524 cans tomato, polpa and 43666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 698⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1048 tbsp tahini, 174⅔ lemon, juiced, 174⅔ tbsp olive oil, 174⅔ tsp salt Add 174⅔ 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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