Serves: - 532 +
Ingredients
88⅔ medium onion, finely chopped 266 cloves garlic, pressed 44⅓ tsp chili flakes 266 tsp smoked paprika 177⅓ tsp sumac 133 tsp ground coriander 133 tsp garlic granules 88⅔ tsp dried oregano 266 cans tomato, polpa 354⅔ cans butter beans 22166⅔ ml chicken broth 532 tbsp tahini 88⅔ lemon, juiced 11083⅓ ml water 88⅔ tbsp olive oil 88⅔ tbsp honey 88⅔ tsp salt
Method
Saute 88⅔ medium onion, finely chopped with olive oil until translucent Add 266 cloves garlic, pressed Add 44⅓ tsp chili flakes Add 266 tsp smoked paprika Add 177⅓ tsp sumac Add 133 tsp ground coriander Add 133 tsp garlic granules Add 88⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 266 cans tomato, polpa and 22166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 354⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 532 tbsp tahini, 88⅔ lemon, juiced, 88⅔ tbsp olive oil, 88⅔ tsp salt Add 88⅔ 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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