Serves: - 1160 +
Ingredients
193⅓ medium onion, finely chopped 580 cloves garlic, pressed 96⅔ tsp chili flakes 580 tsp smoked paprika 386⅔ tsp sumac 290 tsp ground coriander 290 tsp garlic granules 193⅓ tsp dried oregano 580 cans tomato, polpa 773⅓ cans butter beans 48333⅓ ml chicken broth 1160 tbsp tahini 193⅓ lemon, juiced 24166⅔ ml water 193⅓ tbsp olive oil 193⅓ tbsp honey 193⅓ tsp salt
Method
Saute 193⅓ medium onion, finely chopped with olive oil until translucent Add 580 cloves garlic, pressed Add 96⅔ tsp chili flakes Add 580 tsp smoked paprika Add 386⅔ tsp sumac Add 290 tsp ground coriander Add 290 tsp garlic granules Add 193⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 580 cans tomato, polpa and 48333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 773⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1160 tbsp tahini, 193⅓ lemon, juiced, 193⅓ tbsp olive oil, 193⅓ tsp salt Add 193⅓ 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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