Serves: - 1108 +
Ingredients
184⅔ medium onion, finely chopped 554 cloves garlic, pressed 92⅓ tsp chili flakes 554 tsp smoked paprika 369⅓ tsp sumac 277 tsp ground coriander 277 tsp garlic granules 184⅔ tsp dried oregano 554 cans tomato, polpa 738⅔ cans butter beans 46166⅔ ml chicken broth 1108 tbsp tahini 184⅔ lemon, juiced 23083⅓ ml water 184⅔ tbsp olive oil 184⅔ tbsp honey 184⅔ tsp salt
Method
Saute 184⅔ medium onion, finely chopped with olive oil until translucent Add 554 cloves garlic, pressed Add 92⅓ tsp chili flakes Add 554 tsp smoked paprika Add 369⅓ tsp sumac Add 277 tsp ground coriander Add 277 tsp garlic granules Add 184⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 554 cans tomato, polpa and 46166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 738⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1108 tbsp tahini, 184⅔ lemon, juiced, 184⅔ tbsp olive oil, 184⅔ tsp salt Add 184⅔ 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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