Serves: - 1136 +
Ingredients
189⅓ medium onion, finely chopped 568 cloves garlic, pressed 94⅔ tsp chili flakes 568 tsp smoked paprika 378⅔ tsp sumac 284 tsp ground coriander 284 tsp garlic granules 189⅓ tsp dried oregano 568 cans tomato, polpa 757⅓ cans butter beans 47333⅓ ml chicken broth 1136 tbsp tahini 189⅓ lemon, juiced 23666⅔ ml water 189⅓ tbsp olive oil 189⅓ tbsp honey 189⅓ tsp salt
Method
Saute 189⅓ medium onion, finely chopped with olive oil until translucent Add 568 cloves garlic, pressed Add 94⅔ tsp chili flakes Add 568 tsp smoked paprika Add 378⅔ tsp sumac Add 284 tsp ground coriander Add 284 tsp garlic granules Add 189⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 568 cans tomato, polpa and 47333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 757⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1136 tbsp tahini, 189⅓ lemon, juiced, 189⅓ tbsp olive oil, 189⅓ tsp salt Add 189⅓ 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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