Serves: - 1070 +
Ingredients
178⅓ medium onion, finely chopped 535 cloves garlic, pressed 89⅙ tsp chili flakes 535 tsp smoked paprika 356⅔ tsp sumac 267½ tsp ground coriander 267½ tsp garlic granules 178⅓ tsp dried oregano 535 cans tomato, polpa 713⅓ cans butter beans 44583⅓ ml chicken broth 1070 tbsp tahini 178⅓ lemon, juiced 22291⅔ ml water 178⅓ tbsp olive oil 178⅓ tbsp honey 178⅓ tsp salt
Method
Saute 178⅓ medium onion, finely chopped with olive oil until translucent Add 535 cloves garlic, pressed Add 89⅙ tsp chili flakes Add 535 tsp smoked paprika Add 356⅔ tsp sumac Add 267½ tsp ground coriander Add 267½ tsp garlic granules Add 178⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 535 cans tomato, polpa and 44583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 713⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1070 tbsp tahini, 178⅓ lemon, juiced, 178⅓ tbsp olive oil, 178⅓ tsp salt Add 178⅓ 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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