Serves: - 1114 +
Ingredients
185⅔ medium onion, finely chopped 557 cloves garlic, pressed 92⅚ tsp chili flakes 557 tsp smoked paprika 371⅓ tsp sumac 278½ tsp ground coriander 278½ tsp garlic granules 185⅔ tsp dried oregano 557 cans tomato, polpa 742⅔ cans butter beans 46416⅔ ml chicken broth 1114 tbsp tahini 185⅔ lemon, juiced 23208⅓ ml water 185⅔ tbsp olive oil 185⅔ tbsp honey 185⅔ tsp salt
Method
Saute 185⅔ medium onion, finely chopped with olive oil until translucent Add 557 cloves garlic, pressed Add 92⅚ tsp chili flakes Add 557 tsp smoked paprika Add 371⅓ tsp sumac Add 278½ tsp ground coriander Add 278½ tsp garlic granules Add 185⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 557 cans tomato, polpa and 46416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 742⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1114 tbsp tahini, 185⅔ lemon, juiced, 185⅔ tbsp olive oil, 185⅔ tsp salt Add 185⅔ 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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