Serves: - 1082 +
Ingredients
180⅓ medium onion, finely chopped 541 cloves garlic, pressed 90⅙ tsp chili flakes 541 tsp smoked paprika 360⅔ tsp sumac 270½ tsp ground coriander 270½ tsp garlic granules 180⅓ tsp dried oregano 541 cans tomato, polpa 721⅓ cans butter beans 45083⅓ ml chicken broth 1082 tbsp tahini 180⅓ lemon, juiced 22541⅔ ml water 180⅓ tbsp olive oil 180⅓ tbsp honey 180⅓ tsp salt
Method
Saute 180⅓ medium onion, finely chopped with olive oil until translucent Add 541 cloves garlic, pressed Add 90⅙ tsp chili flakes Add 541 tsp smoked paprika Add 360⅔ tsp sumac Add 270½ tsp ground coriander Add 270½ tsp garlic granules Add 180⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 541 cans tomato, polpa and 45083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 721⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1082 tbsp tahini, 180⅓ lemon, juiced, 180⅓ tbsp olive oil, 180⅓ tsp salt Add 180⅓ 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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