Serves: - 1172 +
Ingredients
195⅓ medium onion, finely chopped 586 cloves garlic, pressed 97⅔ tsp chili flakes 586 tsp smoked paprika 390⅔ tsp sumac 293 tsp ground coriander 293 tsp garlic granules 195⅓ tsp dried oregano 586 cans tomato, polpa 781⅓ cans butter beans 48833⅓ ml chicken broth 1172 tbsp tahini 195⅓ lemon, juiced 24416⅔ ml water 195⅓ tbsp olive oil 195⅓ tbsp honey 195⅓ tsp salt
Method
Saute 195⅓ medium onion, finely chopped with olive oil until translucent Add 586 cloves garlic, pressed Add 97⅔ tsp chili flakes Add 586 tsp smoked paprika Add 390⅔ tsp sumac Add 293 tsp ground coriander Add 293 tsp garlic granules Add 195⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 586 cans tomato, polpa and 48833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 781⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1172 tbsp tahini, 195⅓ lemon, juiced, 195⅓ tbsp olive oil, 195⅓ tsp salt Add 195⅓ 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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