Serves: - 1090 +
Ingredients
181⅔ medium onion, finely chopped 545 cloves garlic, pressed 90⅚ tsp chili flakes 545 tsp smoked paprika 363⅓ tsp sumac 272½ tsp ground coriander 272½ tsp garlic granules 181⅔ tsp dried oregano 545 cans tomato, polpa 726⅔ cans butter beans 45416⅔ ml chicken broth 1090 tbsp tahini 181⅔ lemon, juiced 22708⅓ ml water 181⅔ tbsp olive oil 181⅔ tbsp honey 181⅔ tsp salt
Method
Saute 181⅔ medium onion, finely chopped with olive oil until translucent Add 545 cloves garlic, pressed Add 90⅚ tsp chili flakes Add 545 tsp smoked paprika Add 363⅓ tsp sumac Add 272½ tsp ground coriander Add 272½ tsp garlic granules Add 181⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 545 cans tomato, polpa and 45416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 726⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1090 tbsp tahini, 181⅔ lemon, juiced, 181⅔ tbsp olive oil, 181⅔ tsp salt Add 181⅔ 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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