Serves: - 1168 +
Ingredients
194⅔ medium onion, finely chopped 584 cloves garlic, pressed 97⅓ tsp chili flakes 584 tsp smoked paprika 389⅓ tsp sumac 292 tsp ground coriander 292 tsp garlic granules 194⅔ tsp dried oregano 584 cans tomato, polpa 778⅔ cans butter beans 48666⅔ ml chicken broth 1168 tbsp tahini 194⅔ lemon, juiced 24333⅓ ml water 194⅔ tbsp olive oil 194⅔ tbsp honey 194⅔ tsp salt
Method
Saute 194⅔ medium onion, finely chopped with olive oil until translucent Add 584 cloves garlic, pressed Add 97⅓ tsp chili flakes Add 584 tsp smoked paprika Add 389⅓ tsp sumac Add 292 tsp ground coriander Add 292 tsp garlic granules Add 194⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 584 cans tomato, polpa and 48666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 778⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1168 tbsp tahini, 194⅔ lemon, juiced, 194⅔ tbsp olive oil, 194⅔ tsp salt Add 194⅔ 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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