Serves: - 1096 +
Ingredients
182⅔ medium onion, finely chopped 548 cloves garlic, pressed 91⅓ tsp chili flakes 548 tsp smoked paprika 365⅓ tsp sumac 274 tsp ground coriander 274 tsp garlic granules 182⅔ tsp dried oregano 548 cans tomato, polpa 730⅔ cans butter beans 45666⅔ ml chicken broth 1096 tbsp tahini 182⅔ lemon, juiced 22833⅓ ml water 182⅔ tbsp olive oil 182⅔ tbsp honey 182⅔ tsp salt
Method
Saute 182⅔ medium onion, finely chopped with olive oil until translucent Add 548 cloves garlic, pressed Add 91⅓ tsp chili flakes Add 548 tsp smoked paprika Add 365⅓ tsp sumac Add 274 tsp ground coriander Add 274 tsp garlic granules Add 182⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 548 cans tomato, polpa and 45666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 730⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1096 tbsp tahini, 182⅔ lemon, juiced, 182⅔ tbsp olive oil, 182⅔ tsp salt Add 182⅔ 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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