Serves: - 1076 +
Ingredients
179⅓ medium onion, finely chopped 538 cloves garlic, pressed 89⅔ tsp chili flakes 538 tsp smoked paprika 358⅔ tsp sumac 269 tsp ground coriander 269 tsp garlic granules 179⅓ tsp dried oregano 538 cans tomato, polpa 717⅓ cans butter beans 44833⅓ ml chicken broth 1076 tbsp tahini 179⅓ lemon, juiced 22416⅔ ml water 179⅓ tbsp olive oil 179⅓ tbsp honey 179⅓ tsp salt
Method
Saute 179⅓ medium onion, finely chopped with olive oil until translucent Add 538 cloves garlic, pressed Add 89⅔ tsp chili flakes Add 538 tsp smoked paprika Add 358⅔ tsp sumac Add 269 tsp ground coriander Add 269 tsp garlic granules Add 179⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 538 cans tomato, polpa and 44833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 717⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1076 tbsp tahini, 179⅓ lemon, juiced, 179⅓ tbsp olive oil, 179⅓ tsp salt Add 179⅓ 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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