Serves: - 1148 +
Ingredients
191⅓ medium onion, finely chopped 574 cloves garlic, pressed 95⅔ tsp chili flakes 574 tsp smoked paprika 382⅔ tsp sumac 287 tsp ground coriander 287 tsp garlic granules 191⅓ tsp dried oregano 574 cans tomato, polpa 765⅓ cans butter beans 47833⅓ ml chicken broth 1148 tbsp tahini 191⅓ lemon, juiced 23916⅔ ml water 191⅓ tbsp olive oil 191⅓ tbsp honey 191⅓ tsp salt
Method
Saute 191⅓ medium onion, finely chopped with olive oil until translucent Add 574 cloves garlic, pressed Add 95⅔ tsp chili flakes Add 574 tsp smoked paprika Add 382⅔ tsp sumac Add 287 tsp ground coriander Add 287 tsp garlic granules Add 191⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 574 cans tomato, polpa and 47833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 765⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1148 tbsp tahini, 191⅓ lemon, juiced, 191⅓ tbsp olive oil, 191⅓ tsp salt Add 191⅓ 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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