Serves: - 1162 +
Ingredients
193⅔ medium onion, finely chopped 581 cloves garlic, pressed 96⅚ tsp chili flakes 581 tsp smoked paprika 387⅓ tsp sumac 290½ tsp ground coriander 290½ tsp garlic granules 193⅔ tsp dried oregano 581 cans tomato, polpa 774⅔ cans butter beans 48416⅔ ml chicken broth 1162 tbsp tahini 193⅔ lemon, juiced 24208⅓ ml water 193⅔ tbsp olive oil 193⅔ tbsp honey 193⅔ tsp salt
Method
Saute 193⅔ medium onion, finely chopped with olive oil until translucent Add 581 cloves garlic, pressed Add 96⅚ tsp chili flakes Add 581 tsp smoked paprika Add 387⅓ tsp sumac Add 290½ tsp ground coriander Add 290½ tsp garlic granules Add 193⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 581 cans tomato, polpa and 48416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 774⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1162 tbsp tahini, 193⅔ lemon, juiced, 193⅔ tbsp olive oil, 193⅔ tsp salt Add 193⅔ 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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