Serves: - 1192 +
Ingredients
198⅔ medium onion, finely chopped 596 cloves garlic, pressed 99⅓ tsp chili flakes 596 tsp smoked paprika 397⅓ tsp sumac 298 tsp ground coriander 298 tsp garlic granules 198⅔ tsp dried oregano 596 cans tomato, polpa 794⅔ cans butter beans 49666⅔ ml chicken broth 1192 tbsp tahini 198⅔ lemon, juiced 24833⅓ ml water 198⅔ tbsp olive oil 198⅔ tbsp honey 198⅔ tsp salt
Method
Saute 198⅔ medium onion, finely chopped with olive oil until translucent Add 596 cloves garlic, pressed Add 99⅓ tsp chili flakes Add 596 tsp smoked paprika Add 397⅓ tsp sumac Add 298 tsp ground coriander Add 298 tsp garlic granules Add 198⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 596 cans tomato, polpa and 49666⅔ ml chicken broth Simmer 20 minutes, partially covered Add 794⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1192 tbsp tahini, 198⅔ lemon, juiced, 198⅔ tbsp olive oil, 198⅔ tsp salt Add 198⅔ 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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