Serves: - 1130 +
Ingredients
188⅓ medium onion, finely chopped 565 cloves garlic, pressed 94⅙ tsp chili flakes 565 tsp smoked paprika 376⅔ tsp sumac 282½ tsp ground coriander 282½ tsp garlic granules 188⅓ tsp dried oregano 565 cans tomato, polpa 753⅓ cans butter beans 47083⅓ ml chicken broth 1130 tbsp tahini 188⅓ lemon, juiced 23541⅔ ml water 188⅓ tbsp olive oil 188⅓ tbsp honey 188⅓ tsp salt
Method
Saute 188⅓ medium onion, finely chopped with olive oil until translucent Add 565 cloves garlic, pressed Add 94⅙ tsp chili flakes Add 565 tsp smoked paprika Add 376⅔ tsp sumac Add 282½ tsp ground coriander Add 282½ tsp garlic granules Add 188⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 565 cans tomato, polpa and 47083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 753⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1130 tbsp tahini, 188⅓ lemon, juiced, 188⅓ tbsp olive oil, 188⅓ tsp salt Add 188⅓ 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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