Serves: - 1154 +
Ingredients
192⅓ medium onion, finely chopped 577 cloves garlic, pressed 96⅙ tsp chili flakes 577 tsp smoked paprika 384⅔ tsp sumac 288½ tsp ground coriander 288½ tsp garlic granules 192⅓ tsp dried oregano 577 cans tomato, polpa 769⅓ cans butter beans 48083⅓ ml chicken broth 1154 tbsp tahini 192⅓ lemon, juiced 24041⅔ ml water 192⅓ tbsp olive oil 192⅓ tbsp honey 192⅓ tsp salt
Method
Saute 192⅓ medium onion, finely chopped with olive oil until translucent Add 577 cloves garlic, pressed Add 96⅙ tsp chili flakes Add 577 tsp smoked paprika Add 384⅔ tsp sumac Add 288½ tsp ground coriander Add 288½ tsp garlic granules Add 192⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 577 cans tomato, polpa and 48083⅓ ml chicken broth Simmer 20 minutes, partially covered Add 769⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1154 tbsp tahini, 192⅓ lemon, juiced, 192⅓ tbsp olive oil, 192⅓ tsp salt Add 192⅓ 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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