Serves: - 1180 +
Ingredients
196⅔ medium onion, finely chopped 590 cloves garlic, pressed 98⅓ tsp chili flakes 590 tsp smoked paprika 393⅓ tsp sumac 295 tsp ground coriander 295 tsp garlic granules 196⅔ tsp dried oregano 590 cans tomato, polpa 786⅔ cans butter beans 49166⅔ ml chicken broth 1180 tbsp tahini 196⅔ lemon, juiced 24583⅓ ml water 196⅔ tbsp olive oil 196⅔ tbsp honey 196⅔ tsp salt
Method
Saute 196⅔ medium onion, finely chopped with olive oil until translucent Add 590 cloves garlic, pressed Add 98⅓ tsp chili flakes Add 590 tsp smoked paprika Add 393⅓ tsp sumac Add 295 tsp ground coriander Add 295 tsp garlic granules Add 196⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 590 cans tomato, polpa and 49166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 786⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1180 tbsp tahini, 196⅔ lemon, juiced, 196⅔ tbsp olive oil, 196⅔ tsp salt Add 196⅔ 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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