Serves: - 1184 +
Ingredients
197⅓ medium onion, finely chopped 592 cloves garlic, pressed 98⅔ tsp chili flakes 592 tsp smoked paprika 394⅔ tsp sumac 296 tsp ground coriander 296 tsp garlic granules 197⅓ tsp dried oregano 592 cans tomato, polpa 789⅓ cans butter beans 49333⅓ ml chicken broth 1184 tbsp tahini 197⅓ lemon, juiced 24666⅔ ml water 197⅓ tbsp olive oil 197⅓ tbsp honey 197⅓ tsp salt
Method
Saute 197⅓ medium onion, finely chopped with olive oil until translucent Add 592 cloves garlic, pressed Add 98⅔ tsp chili flakes Add 592 tsp smoked paprika Add 394⅔ tsp sumac Add 296 tsp ground coriander Add 296 tsp garlic granules Add 197⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 592 cans tomato, polpa and 49333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 789⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1184 tbsp tahini, 197⅓ lemon, juiced, 197⅓ tbsp olive oil, 197⅓ tsp salt Add 197⅓ 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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