Serves: - 1174 +
Ingredients
195⅔ medium onion, finely chopped 587 cloves garlic, pressed 97⅚ tsp chili flakes 587 tsp smoked paprika 391⅓ tsp sumac 293½ tsp ground coriander 293½ tsp garlic granules 195⅔ tsp dried oregano 587 cans tomato, polpa 782⅔ cans butter beans 48916⅔ ml chicken broth 1174 tbsp tahini 195⅔ lemon, juiced 24458⅓ ml water 195⅔ tbsp olive oil 195⅔ tbsp honey 195⅔ tsp salt
Method
Saute 195⅔ medium onion, finely chopped with olive oil until translucent Add 587 cloves garlic, pressed Add 97⅚ tsp chili flakes Add 587 tsp smoked paprika Add 391⅓ tsp sumac Add 293½ tsp ground coriander Add 293½ tsp garlic granules Add 195⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 587 cans tomato, polpa and 48916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 782⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1174 tbsp tahini, 195⅔ lemon, juiced, 195⅔ tbsp olive oil, 195⅔ tsp salt Add 195⅔ 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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