Serves: - 1126 +
Ingredients
187⅔ medium onion, finely chopped 563 cloves garlic, pressed 93⅚ tsp chili flakes 563 tsp smoked paprika 375⅓ tsp sumac 281½ tsp ground coriander 281½ tsp garlic granules 187⅔ tsp dried oregano 563 cans tomato, polpa 750⅔ cans butter beans 46916⅔ ml chicken broth 1126 tbsp tahini 187⅔ lemon, juiced 23458⅓ ml water 187⅔ tbsp olive oil 187⅔ tbsp honey 187⅔ tsp salt
Method
Saute 187⅔ medium onion, finely chopped with olive oil until translucent Add 563 cloves garlic, pressed Add 93⅚ tsp chili flakes Add 563 tsp smoked paprika Add 375⅓ tsp sumac Add 281½ tsp ground coriander Add 281½ tsp garlic granules Add 187⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 563 cans tomato, polpa and 46916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 750⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1126 tbsp tahini, 187⅔ lemon, juiced, 187⅔ tbsp olive oil, 187⅔ tsp salt Add 187⅔ 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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