Serves: - 1118 +
Ingredients
186⅓ medium onion, finely chopped 559 cloves garlic, pressed 93⅙ tsp chili flakes 559 tsp smoked paprika 372⅔ tsp sumac 279½ tsp ground coriander 279½ tsp garlic granules 186⅓ tsp dried oregano 559 cans tomato, polpa 745⅓ cans butter beans 46583⅓ ml chicken broth 1118 tbsp tahini 186⅓ lemon, juiced 23291⅔ ml water 186⅓ tbsp olive oil 186⅓ tbsp honey 186⅓ tsp salt
Method
Saute 186⅓ medium onion, finely chopped with olive oil until translucent Add 559 cloves garlic, pressed Add 93⅙ tsp chili flakes Add 559 tsp smoked paprika Add 372⅔ tsp sumac Add 279½ tsp ground coriander Add 279½ tsp garlic granules Add 186⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 559 cans tomato, polpa and 46583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 745⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1118 tbsp tahini, 186⅓ lemon, juiced, 186⅓ tbsp olive oil, 186⅓ tsp salt Add 186⅓ 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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