Serves: - 1072 +
Ingredients
178⅔ medium onion, finely chopped 536 cloves garlic, pressed 89⅓ tsp chili flakes 536 tsp smoked paprika 357⅓ tsp sumac 268 tsp ground coriander 268 tsp garlic granules 178⅔ tsp dried oregano 536 cans tomato, polpa 714⅔ cans butter beans 44666⅔ ml chicken broth 1072 tbsp tahini 178⅔ lemon, juiced 22333⅓ ml water 178⅔ tbsp olive oil 178⅔ tbsp honey 178⅔ tsp salt
Method
Saute 178⅔ medium onion, finely chopped with olive oil until translucent Add 536 cloves garlic, pressed Add 89⅓ tsp chili flakes Add 536 tsp smoked paprika Add 357⅓ tsp sumac Add 268 tsp ground coriander Add 268 tsp garlic granules Add 178⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 536 cans tomato, polpa and 44666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 714⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1072 tbsp tahini, 178⅔ lemon, juiced, 178⅔ tbsp olive oil, 178⅔ tsp salt Add 178⅔ 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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