Serves: - 488 +
Ingredients
81⅓ medium onion, finely chopped 244 cloves garlic, pressed 40⅔ tsp chili flakes 244 tsp smoked paprika 162⅔ tsp sumac 122 tsp ground coriander 122 tsp garlic granules 81⅓ tsp dried oregano 244 cans tomato, polpa 325⅓ cans butter beans 20333⅓ ml chicken broth 488 tbsp tahini 81⅓ lemon, juiced 10166⅔ ml water 81⅓ tbsp olive oil 81⅓ tbsp honey 81⅓ tsp salt
Method
Saute 81⅓ medium onion, finely chopped with olive oil until translucent Add 244 cloves garlic, pressed Add 40⅔ tsp chili flakes Add 244 tsp smoked paprika Add 162⅔ tsp sumac Add 122 tsp ground coriander Add 122 tsp garlic granules Add 81⅓ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 244 cans tomato, polpa and 20333⅓ ml chicken broth Simmer 20 minutes, partially covered Add 325⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 488 tbsp tahini, 81⅓ lemon, juiced, 81⅓ tbsp olive oil, 81⅓ tsp salt Add 81⅓ 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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