Serves: - 1186 +
Ingredients
197⅔ medium onion, finely chopped 593 cloves garlic, pressed 98⅚ tsp chili flakes 593 tsp smoked paprika 395⅓ tsp sumac 296½ tsp ground coriander 296½ tsp garlic granules 197⅔ tsp dried oregano 593 cans tomato, polpa 790⅔ cans butter beans 49416⅔ ml chicken broth 1186 tbsp tahini 197⅔ lemon, juiced 24708⅓ ml water 197⅔ tbsp olive oil 197⅔ tbsp honey 197⅔ tsp salt
Method
Saute 197⅔ medium onion, finely chopped with olive oil until translucent Add 593 cloves garlic, pressed Add 98⅚ tsp chili flakes Add 593 tsp smoked paprika Add 395⅓ tsp sumac Add 296½ tsp ground coriander Add 296½ tsp garlic granules Add 197⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 593 cans tomato, polpa and 49416⅔ ml chicken broth Simmer 20 minutes, partially covered Add 790⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1186 tbsp tahini, 197⅔ lemon, juiced, 197⅔ tbsp olive oil, 197⅔ tsp salt Add 197⅔ 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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