Serves: - 1138 +
Ingredients
189⅔ medium onion, finely chopped 569 cloves garlic, pressed 94⅚ tsp chili flakes 569 tsp smoked paprika 379⅓ tsp sumac 284½ tsp ground coriander 284½ tsp garlic granules 189⅔ tsp dried oregano 569 cans tomato, polpa 758⅔ cans butter beans 47416⅔ ml chicken broth 1138 tbsp tahini 189⅔ lemon, juiced 23708⅓ ml water 189⅔ tbsp olive oil 189⅔ tbsp honey 189⅔ tsp salt
Method
Saute 189⅔ medium onion, finely chopped with olive oil until translucent Add 569 cloves garlic, pressed Add 94⅚ tsp chili flakes Add 569 tsp smoked paprika Add 379⅓ tsp sumac Add 284½ tsp ground coriander Add 284½ tsp garlic granules Add 189⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 569 cans tomato, polpa and 47416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 758⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1138 tbsp tahini, 189⅔ lemon, juiced, 189⅔ tbsp olive oil, 189⅔ tsp salt Add 189⅔ 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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