Serves: - 1054 +
Ingredients
175⅔ medium onion, finely chopped 527 cloves garlic, pressed 87⅚ tsp chili flakes 527 tsp smoked paprika 351⅓ tsp sumac 263½ tsp ground coriander 263½ tsp garlic granules 175⅔ tsp dried oregano 527 cans tomato, polpa 702⅔ cans butter beans 43916⅔ ml chicken broth 1054 tbsp tahini 175⅔ lemon, juiced 21958⅓ ml water 175⅔ tbsp olive oil 175⅔ tbsp honey 175⅔ tsp salt
Method
Saute 175⅔ medium onion, finely chopped with olive oil until translucent Add 527 cloves garlic, pressed Add 87⅚ tsp chili flakes Add 527 tsp smoked paprika Add 351⅓ tsp sumac Add 263½ tsp ground coriander Add 263½ tsp garlic granules Add 175⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 527 cans tomato, polpa and 43916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 702⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1054 tbsp tahini, 175⅔ lemon, juiced, 175⅔ tbsp olive oil, 175⅔ tsp salt Add 175⅔ 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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