Serves: - 1066 +
Ingredients
177⅔ medium onion, finely chopped 533 cloves garlic, pressed 88⅚ tsp chili flakes 533 tsp smoked paprika 355⅓ tsp sumac 266½ tsp ground coriander 266½ tsp garlic granules 177⅔ tsp dried oregano 533 cans tomato, polpa 710⅔ cans butter beans 44416⅔ ml chicken broth 1066 tbsp tahini 177⅔ lemon, juiced 22208⅓ ml water 177⅔ tbsp olive oil 177⅔ tbsp honey 177⅔ tsp salt
Method
Saute 177⅔ medium onion, finely chopped with olive oil until translucent Add 533 cloves garlic, pressed Add 88⅚ tsp chili flakes Add 533 tsp smoked paprika Add 355⅓ tsp sumac Add 266½ tsp ground coriander Add 266½ tsp garlic granules Add 177⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 533 cans tomato, polpa and 44416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 710⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1066 tbsp tahini, 177⅔ lemon, juiced, 177⅔ tbsp olive oil, 177⅔ tsp salt Add 177⅔ 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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