Serves: - 1088 +
Ingredients
181⅓ medium onion, finely chopped 544 cloves garlic, pressed 90⅔ tsp chili flakes 544 tsp smoked paprika 362⅔ tsp sumac 272 tsp ground coriander 272 tsp garlic granules 181⅓ tsp dried oregano 544 cans tomato, polpa 725⅓ cans butter beans 45333⅓ ml chicken broth 1088 tbsp tahini 181⅓ lemon, juiced 22666⅔ ml water 181⅓ tbsp olive oil 181⅓ tbsp honey 181⅓ tsp salt
Method
Saute 181⅓ medium onion, finely chopped with olive oil until translucent Add 544 cloves garlic, pressed Add 90⅔ tsp chili flakes Add 544 tsp smoked paprika Add 362⅔ tsp sumac Add 272 tsp ground coriander Add 272 tsp garlic granules Add 181⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 544 cans tomato, polpa and 45333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 725⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1088 tbsp tahini, 181⅓ lemon, juiced, 181⅓ tbsp olive oil, 181⅓ tsp salt Add 181⅓ 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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