Serves: - 604 +
Ingredients
100⅔ medium onion, finely chopped 302 cloves garlic, pressed 50⅓ tsp chili flakes 302 tsp smoked paprika 201⅓ tsp sumac 151 tsp ground coriander 151 tsp garlic granules 100⅔ tsp dried oregano 302 cans tomato, polpa 402⅔ cans butter beans 25166⅔ ml chicken broth 604 tbsp tahini 100⅔ lemon, juiced 12583⅓ ml water 100⅔ tbsp olive oil 100⅔ tbsp honey 100⅔ tsp salt
Method
Saute 100⅔ medium onion, finely chopped with olive oil until translucent Add 302 cloves garlic, pressed Add 50⅓ tsp chili flakes Add 302 tsp smoked paprika Add 201⅓ tsp sumac Add 151 tsp ground coriander Add 151 tsp garlic granules Add 100⅔ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 302 cans tomato, polpa and 25166⅔ ml chicken broth Simmer 20 minutes, partially covered Add 402⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 604 tbsp tahini, 100⅔ lemon, juiced, 100⅔ tbsp olive oil, 100⅔ tsp salt Add 100⅔ 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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