Serves: - 1198 +
Ingredients
199⅔ medium onion, finely chopped 599 cloves garlic, pressed 99⅚ tsp chili flakes 599 tsp smoked paprika 399⅓ tsp sumac 299½ tsp ground coriander 299½ tsp garlic granules 199⅔ tsp dried oregano 599 cans tomato, polpa 798⅔ cans butter beans 49916⅔ ml chicken broth 1198 tbsp tahini 199⅔ lemon, juiced 24958⅓ ml water 199⅔ tbsp olive oil 199⅔ tbsp honey 199⅔ tsp salt
Method
Saute 199⅔ medium onion, finely chopped with olive oil until translucent Add 599 cloves garlic, pressed Add 99⅚ tsp chili flakes Add 599 tsp smoked paprika Add 399⅓ tsp sumac Add 299½ tsp ground coriander Add 299½ tsp garlic granules Add 199⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 599 cans tomato, polpa and 49916⅔ ml chicken broth Simmer 20 minutes, partially covered Add 798⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1198 tbsp tahini, 199⅔ lemon, juiced, 199⅔ tbsp olive oil, 199⅔ tsp salt Add 199⅔ 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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