Serves: - 1124 +
Ingredients
187⅓ medium onion, finely chopped 562 cloves garlic, pressed 93⅔ tsp chili flakes 562 tsp smoked paprika 374⅔ tsp sumac 281 tsp ground coriander 281 tsp garlic granules 187⅓ tsp dried oregano 562 cans tomato, polpa 749⅓ cans butter beans 46833⅓ ml chicken broth 1124 tbsp tahini 187⅓ lemon, juiced 23416⅔ ml water 187⅓ tbsp olive oil 187⅓ tbsp honey 187⅓ tsp salt
Method
Saute 187⅓ medium onion, finely chopped with olive oil until translucent Add 562 cloves garlic, pressed Add 93⅔ tsp chili flakes Add 562 tsp smoked paprika Add 374⅔ tsp sumac Add 281 tsp ground coriander Add 281 tsp garlic granules Add 187⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 562 cans tomato, polpa and 46833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 749⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1124 tbsp tahini, 187⅓ lemon, juiced, 187⅓ tbsp olive oil, 187⅓ tsp salt Add 187⅓ 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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