Serves: - 1058 +
Ingredients
176⅓ medium onion, finely chopped 529 cloves garlic, pressed 88⅙ tsp chili flakes 529 tsp smoked paprika 352⅔ tsp sumac 264½ tsp ground coriander 264½ tsp garlic granules 176⅓ tsp dried oregano 529 cans tomato, polpa 705⅓ cans butter beans 44083⅓ ml chicken broth 1058 tbsp tahini 176⅓ lemon, juiced 22041⅔ ml water 176⅓ tbsp olive oil 176⅓ tbsp honey 176⅓ tsp salt
Method
Saute 176⅓ medium onion, finely chopped with olive oil until translucent Add 529 cloves garlic, pressed Add 88⅙ tsp chili flakes Add 529 tsp smoked paprika Add 352⅔ tsp sumac Add 264½ tsp ground coriander Add 264½ tsp garlic granules Add 176⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 529 cans tomato, polpa and 44083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 705⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1058 tbsp tahini, 176⅓ lemon, juiced, 176⅓ tbsp olive oil, 176⅓ tsp salt Add 176⅓ 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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