Serves: - 607 +
Ingredients
101⅙ medium onion, finely chopped 303½ cloves garlic, pressed 50 7/12 tsp chili flakes 303½ tsp smoked paprika 202⅓ tsp sumac 151¾ tsp ground coriander 151¾ tsp garlic granules 101⅙ tsp dried oregano 303½ cans tomato, polpa 404⅔ cans butter beans 25291⅔ ml chicken broth 607 tbsp tahini 101⅙ lemon, juiced 12645⅚ ml water 101⅙ tbsp olive oil 101⅙ tbsp honey 101⅙ tsp salt
Method
Saute 101⅙ medium onion, finely chopped with olive oil until translucent Add 303½ cloves garlic, pressed Add 50 7/12 tsp chili flakes Add 303½ tsp smoked paprika Add 202⅓ tsp sumac Add 151¾ tsp ground coriander Add 151¾ tsp garlic granules Add 101⅙ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 303½ cans tomato, polpa and 25291⅔ ml chicken broth Simmer 20 minutes, partially covered Add 404⅔ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 607 tbsp tahini, 101⅙ lemon, juiced, 101⅙ tbsp olive oil, 101⅙ tsp salt Add 101⅙ 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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