Serves: - 1078 +
Ingredients
179⅔ medium onion, finely chopped 539 cloves garlic, pressed 89⅚ tsp chili flakes 539 tsp smoked paprika 359⅓ tsp sumac 269½ tsp ground coriander 269½ tsp garlic granules 179⅔ tsp dried oregano 539 cans tomato, polpa 718⅔ cans butter beans 44916⅔ ml chicken broth 1078 tbsp tahini 179⅔ lemon, juiced 22458⅓ ml water 179⅔ tbsp olive oil 179⅔ tbsp honey 179⅔ tsp salt
Method
Saute 179⅔ medium onion, finely chopped with olive oil until translucent Add 539 cloves garlic, pressed Add 89⅚ tsp chili flakes Add 539 tsp smoked paprika Add 359⅓ tsp sumac Add 269½ tsp ground coriander Add 269½ tsp garlic granules Add 179⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 539 cans tomato, polpa and 44916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 718⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1078 tbsp tahini, 179⅔ lemon, juiced, 179⅔ tbsp olive oil, 179⅔ tsp salt Add 179⅔ 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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