Serves: - 1094 +
Ingredients
182⅓ medium onion, finely chopped 547 cloves garlic, pressed 91⅙ tsp chili flakes 547 tsp smoked paprika 364⅔ tsp sumac 273½ tsp ground coriander 273½ tsp garlic granules 182⅓ tsp dried oregano 547 cans tomato, polpa 729⅓ cans butter beans 45583⅓ ml chicken broth 1094 tbsp tahini 182⅓ lemon, juiced 22791⅔ ml water 182⅓ tbsp olive oil 182⅓ tbsp honey 182⅓ tsp salt
Method
Saute 182⅓ medium onion, finely chopped with olive oil until translucent Add 547 cloves garlic, pressed Add 91⅙ tsp chili flakes Add 547 tsp smoked paprika Add 364⅔ tsp sumac Add 273½ tsp ground coriander Add 273½ tsp garlic granules Add 182⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 547 cans tomato, polpa and 45583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 729⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1094 tbsp tahini, 182⅓ lemon, juiced, 182⅓ tbsp olive oil, 182⅓ tsp salt Add 182⅓ 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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