Serves: - 1106 +
Ingredients
184⅓ medium onion, finely chopped 553 cloves garlic, pressed 92⅙ tsp chili flakes 553 tsp smoked paprika 368⅔ tsp sumac 276½ tsp ground coriander 276½ tsp garlic granules 184⅓ tsp dried oregano 553 cans tomato, polpa 737⅓ cans butter beans 46083⅓ ml chicken broth 1106 tbsp tahini 184⅓ lemon, juiced 23041⅔ ml water 184⅓ tbsp olive oil 184⅓ tbsp honey 184⅓ tsp salt
Method
Saute 184⅓ medium onion, finely chopped with olive oil until translucent Add 553 cloves garlic, pressed Add 92⅙ tsp chili flakes Add 553 tsp smoked paprika Add 368⅔ tsp sumac Add 276½ tsp ground coriander Add 276½ tsp garlic granules Add 184⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 553 cans tomato, polpa and 46083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 737⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1106 tbsp tahini, 184⅓ lemon, juiced, 184⅓ tbsp olive oil, 184⅓ tsp salt Add 184⅓ 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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