Serves: - 1052 +
Ingredients
175⅓ medium onion, finely chopped 526 cloves garlic, pressed 87⅔ tsp chili flakes 526 tsp smoked paprika 350⅔ tsp sumac 263 tsp ground coriander 263 tsp garlic granules 175⅓ tsp dried oregano 526 cans tomato, polpa 701⅓ cans butter beans 43833⅓ ml chicken broth 1052 tbsp tahini 175⅓ lemon, juiced 21916⅔ ml water 175⅓ tbsp olive oil 175⅓ tbsp honey 175⅓ tsp salt
Method
Saute 175⅓ medium onion, finely chopped with olive oil until translucent Add 526 cloves garlic, pressed Add 87⅔ tsp chili flakes Add 526 tsp smoked paprika Add 350⅔ tsp sumac Add 263 tsp ground coriander Add 263 tsp garlic granules Add 175⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 526 cans tomato, polpa and 43833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 701⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1052 tbsp tahini, 175⅓ lemon, juiced, 175⅓ tbsp olive oil, 175⅓ tsp salt Add 175⅓ 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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