Serves: - 1064 +
Ingredients
177⅓ medium onion, finely chopped 532 cloves garlic, pressed 88⅔ tsp chili flakes 532 tsp smoked paprika 354⅔ tsp sumac 266 tsp ground coriander 266 tsp garlic granules 177⅓ tsp dried oregano 532 cans tomato, polpa 709⅓ cans butter beans 44333⅓ ml chicken broth 1064 tbsp tahini 177⅓ lemon, juiced 22166⅔ ml water 177⅓ tbsp olive oil 177⅓ tbsp honey 177⅓ tsp salt
Method
Saute 177⅓ medium onion, finely chopped with olive oil until translucent Add 532 cloves garlic, pressed Add 88⅔ tsp chili flakes Add 532 tsp smoked paprika Add 354⅔ tsp sumac Add 266 tsp ground coriander Add 266 tsp garlic granules Add 177⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 532 cans tomato, polpa and 44333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 709⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1064 tbsp tahini, 177⅓ lemon, juiced, 177⅓ tbsp olive oil, 177⅓ tsp salt Add 177⅓ 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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