Serves: - 1150 +
Ingredients
191⅔ medium onion, finely chopped 575 cloves garlic, pressed 95⅚ tsp chili flakes 575 tsp smoked paprika 383⅓ tsp sumac 287½ tsp ground coriander 287½ tsp garlic granules 191⅔ tsp dried oregano 575 cans tomato, polpa 766⅔ cans butter beans 47916⅔ ml chicken broth 1150 tbsp tahini 191⅔ lemon, juiced 23958⅓ ml water 191⅔ tbsp olive oil 191⅔ tbsp honey 191⅔ tsp salt
Method
Saute 191⅔ medium onion, finely chopped with olive oil until translucent Add 575 cloves garlic, pressed Add 95⅚ tsp chili flakes Add 575 tsp smoked paprika Add 383⅓ tsp sumac Add 287½ tsp ground coriander Add 287½ tsp garlic granules Add 191⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 575 cans tomato, polpa and 47916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 766⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1150 tbsp tahini, 191⅔ lemon, juiced, 191⅔ tbsp olive oil, 191⅔ tsp salt Add 191⅔ 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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