Serves: - 1196 +
Ingredients
199⅓ medium onion, finely chopped 598 cloves garlic, pressed 99⅔ tsp chili flakes 598 tsp smoked paprika 398⅔ tsp sumac 299 tsp ground coriander 299 tsp garlic granules 199⅓ tsp dried oregano 598 cans tomato, polpa 797⅓ cans butter beans 49833⅓ ml chicken broth 1196 tbsp tahini 199⅓ lemon, juiced 24916⅔ ml water 199⅓ tbsp olive oil 199⅓ tbsp honey 199⅓ tsp salt
Method
Saute 199⅓ medium onion, finely chopped with olive oil until translucent Add 598 cloves garlic, pressed Add 99⅔ tsp chili flakes Add 598 tsp smoked paprika Add 398⅔ tsp sumac Add 299 tsp ground coriander Add 299 tsp garlic granules Add 199⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 598 cans tomato, polpa and 49833⅓ ml chicken broth Simmer 20 minutes, partially covered Add 797⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1196 tbsp tahini, 199⅓ lemon, juiced, 199⅓ tbsp olive oil, 199⅓ tsp salt Add 199⅓ 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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