Serves: - 1156 +
Ingredients
192⅔ medium onion, finely chopped 578 cloves garlic, pressed 96⅓ tsp chili flakes 578 tsp smoked paprika 385⅓ tsp sumac 289 tsp ground coriander 289 tsp garlic granules 192⅔ tsp dried oregano 578 cans tomato, polpa 770⅔ cans butter beans 48166⅔ ml chicken broth 1156 tbsp tahini 192⅔ lemon, juiced 24083⅓ ml water 192⅔ tbsp olive oil 192⅔ tbsp honey 192⅔ tsp salt
Method
Saute 192⅔ medium onion, finely chopped with olive oil until translucent Add 578 cloves garlic, pressed Add 96⅓ tsp chili flakes Add 578 tsp smoked paprika Add 385⅓ tsp sumac Add 289 tsp ground coriander Add 289 tsp garlic granules Add 192⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 578 cans tomato, polpa and 48166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 770⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1156 tbsp tahini, 192⅔ lemon, juiced, 192⅔ tbsp olive oil, 192⅔ tsp salt Add 192⅔ 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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