Serves: - 1190 +
Ingredients
198⅓ medium onion, finely chopped 595 cloves garlic, pressed 99⅙ tsp chili flakes 595 tsp smoked paprika 396⅔ tsp sumac 297½ tsp ground coriander 297½ tsp garlic granules 198⅓ tsp dried oregano 595 cans tomato, polpa 793⅓ cans butter beans 49583⅓ ml chicken broth 1190 tbsp tahini 198⅓ lemon, juiced 24791⅔ ml water 198⅓ tbsp olive oil 198⅓ tbsp honey 198⅓ tsp salt
Method
Saute 198⅓ medium onion, finely chopped with olive oil until translucent Add 595 cloves garlic, pressed Add 99⅙ tsp chili flakes Add 595 tsp smoked paprika Add 396⅔ tsp sumac Add 297½ tsp ground coriander Add 297½ tsp garlic granules Add 198⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 595 cans tomato, polpa and 49583⅓ ml chicken broth Simmer 20 minutes, partially covered Add 793⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1190 tbsp tahini, 198⅓ lemon, juiced, 198⅓ tbsp olive oil, 198⅓ tsp salt Add 198⅓ 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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